Pre heat oven to 350 degrees
Prepare 3 – 8 inch square or round cake pans.
Spray the pans with baking spray and line with parchment paper
Add sugar, oil eggs, pumpkin puree and lemon juice into the bowl of a stand mixer. Beat for about 5 minutes. In a separate bowl mix flour, baking soda, Garam masala or pumpkin pie spice, ground ginger, baking powder and salt in a separate bowl.
Add the dry ingredients into the wet ingredients and stir gently to combine
Divide the batter evenly between the pans and bake for 20 minutes
Make with coffee butter cream by combining butter, confectioners sugar and salt in a stand mixer. Beat (slowly at first) until well combined.
Add coffee extract
Slowly add heavy cream until you reach the desired consistency