INGREDIENTS
2 2/3 cups
all purpose flour
3 tbsp
espresso powder
2 tsp
baking soda
2 tsp
baking powder
1/2 tbsp
pumpkin pie spice
1
: 15 oz can of pumpkin puree
1 cup
sugar
1 cup
dark brown sugar
1 cup
vegetable oil
4
large eggs
1/2 cup
coffee, (for brushing)
2 1/4 cups
heavy whipping cream, (chilled)
1/4 cup
confectioners sugar
Caramel sauce for drizzling, (I just combined 10 unwrapped caramel candies with 4 tbsp. of heavy cream in a small saucepot on low heat. I let cool then drizzled over the whipped cream topping)