1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.

3. In a large bowl, beat butter and brown sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Mix in pumpkin puree, sour cream, espresso, and vanilla until smooth.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Divide batter evenly between the prepared pans and smooth the tops.

8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

10. For the frosting, beat cream cheese and butter until smooth and fluffy.

11. Add powdered sugar gradually, then beat in espresso, vanilla, and salt until creamy.

12. Frost the cooled cake layers, stacking one on top of the other.

13. Decorate with cinnamon sticks, pumpkin spice dusting, or whipped cream if desired.

14. Refrigerate until ready to serve.