Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

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

In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, alternating with the brewed coffee. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

In a mixing bowl, whip the heavy cream with the powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.

Once the cakes are completely cooled, place one layer on a serving plate, spread a layer of whipped cream on top, and then place the second layer on top.

Spread the remaining whipped cream over the top and sides of the cake. Garnish with a sprinkle of pumpkin spice.