This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.
Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.
A little more cream is all you need to soften up the topping if it starts to look curdled while you're whisking.