Preheat your oven to 350°F. Grease and line an 8-inch cake pan with parchment paper. I like to cut out a circle the size of the pan, so it fits snuggly on the bottom.

In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a large bowl, beat the eggs until well combined. Add the sour cream, vegetable oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.

Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix!

Pour the batter into the cake pan, spreading it out evenly. Bake for 27-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before frosting it.

In a large mixing bowl, use an electric mixer to beat the butter on medium speed until smooth and creamy, about 2 minutes.

Add the vanilla extract and Instant Espresso Powder to the butter. Continue to beat until well combined.

Gradually add the powdered sugar, slowly, beating on low speed until each addition is fully incorporated. Scrape down the sides of the bowl as needed.

With the mixer on low speed, add the cold heavy cream. Once added, increase the speed to high and beat until the buttercream is light and fluffy, about 2 minutes.

If the buttercream is too thick, you can add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a bit more powdered sugar.

Frost the cooled down cake, spreading it out evenly.

Store the cake in the refrigerator in an airtight container for up to 3 days. Take the cake out an hour before enjoying for best texture results.

Store the cake in an airtight container in the freezer for up to 2 months. I like to wrap the cake in plastic wrap and place in a container for extra protection against freezer burn. Defrost the cake in the refrigerator before eating for best results.