2 2/3 cup all purpose flour

3 tbsp. espresso powder

2 tsp. baking soda

2 tsp. baking powder

1/2 tbsp. pumpkin pie spice

1 (15 oz.) can of pumpkin puree

1 cup sugar

1 cup dark brown sugar

1 cup vegetable oil

4 large eggs

1/2 cup coffee, for brushing

For the topping:

2 1/4 cup heavy whipping cream, chilled

1/4 cup confectioners sugar

Caramel sauce for drizzling (I just combined 10 unwrapped caramel candies with 4 tbsp. of heavy cream in a small saucepot on low heat. I let cool then drizzled over the whipped cream topping)