Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Place the first 10 ingredients (from flour to brown sugar) into a mixing bowl and blend the ingredients on low speed for 1 to 2 minutes to get the ingredients sifted and combined.

Add the oil, eggs, pumpkin, and vanilla. Mix on low until the dry ingredients are moistened then increase the speed to medium and mix for 2 minutes until well combined, be sure to stop the mixer and scrape down the sides halfway into the mixing.

Divide the batter into the prepared pans and smooth the surface. Bake about 40 minutes or until a toothpick inserted into the center comes out just barely clean.

Set the pans on cooling racks to cool completely then run a knife around the edges of the pans to loosen the cakes then invert them onto racks and remove the parchment paper.

In a large mixing bowl, combine the cream cheese, sugar, vanilla and coffee granules. Using a whisk attachment, beat on low speed until combined then increase the speed to medium-high and beat until smooth.

Turn the mixer to low and slowly pour in the heavy cream (go slowly to prevent splatter). Once the cream is combined, increase the speed to medium-high and whip for 1 minute then stop and scrape the sides down and whip again until you see medium-stiff peaks.

Place the cream, butter, vanilla, and salt in a small saucepan and heat over medium heat, if it begins to boil, reduce the heat and keep warm while you cook the syrup.

In a medium saucepan (about 3 quarts), fitted with a candy thermometer, heat the syrup with the sugar over medium-high heat. Cook, stirring gently until the sugar is completely melted then leave it undisturbed without stirring anymore.

Cook until the syrup reaches 340°

Remove the saucepan from the heat and very CAREFULLY stir in the warm cream mixture (the mixture will bubble up toward the top of the pan then subside)

Return the pan back to the heat and cook until the candy thermometer reads 235° to 237°.

Allow to sit at room temperature and cool down before assembling the cake.

Cut through each of the cakes horizontally so you have 4 cake layers (use a turntable and a serrated knife. Holding the knife steady, spin the turntable to cut through the cakes.)

Place one of the cake layers on a cake plate then pipe or spread ¼ of the latte cream on top of the cake. Drizzle ¼ of the caramel sauce over the latte cream. Repeat the pattern 3 more times.