Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 cup (200g) brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • ¼ cup (60ml) strong brewed espresso or coffee
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 2 tbsp (12g) instant espresso powder
  • 1 tbsp (15ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
  3. Sift in the flour, pumpkin pie spice, baking soda, and salt. Fold gently with a spatula until just combined.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes.
  6. Prepare the coffee soak by whisking the espresso, maple syrup, and vanilla in a small pan over low heat until combined.
  7. Use a toothpick to poke holes across the surface of the warm cake and slowly pour the syrup over the top.
  8. Let the cake cool completely.
  9. Beat softened cream cheese and butter until pale and fluffy.
  10. Add powdered sugar, instant espresso powder, heavy cream, and vanilla; whip on high until the icing is velvety and holds a peak.
  11. Spread the frosting evenly over the cooled cake using an offset spatula.