Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray sides with non-stick spray; set the pan aside.

In a large bowl, whisk together the butter, eggs, vanilla and pumpkin puree until smooth; add in the sugar. In a separate bowl, combine the flour, spices, salt, baking powder and baking soda. Add the instant coffee granules to the milk and stir until completely dissolved.

Add the flour and milk alternating, until all the ingredients are combined. Be careful not to over-stir the cake batter; mix just until combined! Divide the cake batter between the two pans and bake in preheated oven, about 45-50 minutes, until tops are completely set. Remove cakes from pans and onto wire cooling racks to cool completely.

Once cake layers have cooled, make the frosting. Place the cream cheese and 1/4 cup cream into a small bowl and whisk the ingredients until smooth and creamy; set aside.

Into a clean mixing bowl, add the remaining 1 cup heavy cream, vanilla and confectioner's sugar and whisk until soft peaks form. Add the prepared cream cheese mixture and whisk until a smooth frosting forms. If not using the frosting right away, keep it refrigerated.

To assemble cake, split the cake layers in half, to form 4 layers total. Spread a generous amount of frosting between each layer. Garnish the top of the cake with toffee bits, caramel and/or chopped nuts. Set cake into the refrigerator to set for at least 2 to 3 hours.