• Preheat the oven to 350 degrees F. Grease a 9 x 13 baking dish and set aside.

Make the Cream Cheese Mixture

• Whisk the eggs and the espresso powder in a bowl until combined. 
• In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until light and fluffy, about 30 second on medium high. 
• Add the sugar and flour, scrape down the sides, and mix until combined. Scrape down the sides again. 
• Add the egg mix and vanilla and beat for a minute longer until everything is combined. Spoon out into a bowl and set aside. Clean out your mixing bowl and paddle attachment and dry (consider asking Santa for an extra bowl) .

Make the Batter

• Whisk the flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl.
• Beat the butter until creamy in the clean bowl of your stand mixer, about 1 minute. 
• Add the sugar and beat until light and fluffy. Scrape down the sides as needed. 
• Add the eggs, one at a time, beating after each addition. 
• Add the pumpkin and mix until just combined. 
• Alternating between the flour mix and the buttermilk add the final ingredients in three additions, beating on low and mixing well.

Layer the Batters

• Pour half of the batter into the prepared cake pan. 
• Spoon in half of the cream cheese mixture and try as best you can to even it out. 
• Cover with the remaining batter and dollop the remaining cream cheese mixture on top. Swirl in cream cheese mixture with a butter knife (though don’t worry about aesthetics because you are going to be adding streusel topping.)

Make the streusel topping (this can be made ahead of time and stored in an airtight container in the fridge).

• In a bowl, combine the brown sugar, rolled ours, flour, pumpkin pie spice, cinnamon, and salt in a bowl. 
• Using your fingers, cut in the butter until the mixture is coarse and crumbly.  
• Sprinkle heavily over cake.
• Bake for 45 to 50 minutes until a toothpick inserted comes out clean. Cool on a wire rack before slicing to serve.