Preheat your oven to 350°F (175°C) and prepare a 9x9 inch light metal baking pan by lightly greasing it.

In a large bowl, combine all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk and set aside.

In another bowl, cream together unsalted butter and granulated sugar on medium speed for about 2 minutes until pale and fluffy.

Add in eggs and vanilla extract, beating until smooth and fully combined.

Gradually mix in buttermilk and canned pumpkin puree until incorporated.

Slowly incorporate the dry ingredients into the wet batter using low mixer speed until just combined.

Pour the batter into the prepared pan and bake for 35-38 minutes or until a toothpick comes out clean.

Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack.

Prepare the latte soak by whisking together espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla.

Make the frosting by whipping unsalted butter until fluffy, then adding cream cheese, followed by powdered sugar and espresso powder.

Once cooled, trim the top of the cake, poke holes in it, and soak with the latte mixture for 10-15 minutes.

Spread espresso cream cheese frosting over the cake, slice, and serve.