Pumpkin Espresso Bundt Cake for 12

Instructions:

1. Preheat the oven to 350°F (175°C) and generously grease a 10-inch Bundt pan with butter or non-stick spray.
2. In a large bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, oil, eggs, and vanilla. Stir in the instant espresso powder until completely dissolved.
3. Sift the flour, baking soda, salt, and pumpkin pie spice directly into the wet ingredients. Fold the mixture together with a spatula just until the flour streaks disappear.
4. Pour the batter into the prepared pan, smooth the top, and bake for 50–55 minutes until a toothpick inserted into the center comes out clean.
5. Cool the cake in the pan for 10 minutes before inverting it onto a wire rack.
6. Whisk together the powdered sugar, second portion of espresso powder, heavy cream, and vanilla extract to create a glaze, then drizzle over the cooled cake.