Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing it and lining with parchment paper.

In a medium bowl, whisk together the all-purpose flour, pumpkin spice blend, baking powder, baking soda, and a pinch of salt.

In a large mixing bowl, cream the softened butter and white sugar together using an electric mixer on medium speed until light and fluffy.

Add in the eggs and vanilla extract, mixing until smooth.

Incorporate the buttermilk and canned pumpkin puree, mixing thoroughly until well combined.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined; pour the batter into the prepared pan.

Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake on a wire rack for 10-15 minutes, then remove it from the pan.

Make the latte milk soak by mixing brewed coffee, milk, sweetened condensed milk, and pumpkin spice in a bowl.

Whip the softened butter, then add cold cream cheese and powdered sugar, mixing until smooth; stir in dissolved espresso.

Poke holes in the cooled cake and pour the latte milk soak evenly over it.

Frost the cake generously with the espresso frosting, then chill briefly in the refrigerator before serving.

Slice into squares and enjoy with your favorite warm beverage.