Your favorite Fall beverage in cake form! Pumpkin spice flavoured cake with an espresso buttercream.

1 2/3 cups all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1/4 cup unsalted butter (melted, cooled)

1/4 cup vegetable oil

2/3 cup granulated sugar

2/3 cup light-brown sugar (packed)

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs (room temperature)

3 large egg whites

1 cup granulated sugar

1 1/2 cups unsalted butter (cubed, room temperature)

1 1/2 Tbsp instant espresso powder (dissolved in 1-2 tsp hot water, cooled)