Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.

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

In a large bowl, cream together sugar and oil until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree.

Gradually add the dry ingredients to the wet ingredients, alternating with the coffee (or water), beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Divide batter evenly between prepared pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

While cakes cool, prepare the frosting: In a large bowl, beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract and salt. Add more powdered sugar if needed to reach desired consistency.

Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.