Preheat your oven to 160°C fan or 180°C conventional. Grease and line two 7-inch round cake tins with parchment paper.

Sift together the self-raising flour and pumpkin spice mix in a medium bowl, whisking until combined.

In a larger bowl, whisk together the vegetable oil, room temperature eggs, vanilla extract, and light brown sugar until frothy. Fold in the canned pumpkin puree.

Pour the wet mixture into the dry ingredients and mix gently until just combined.

Divide the batter between the prepared cake tins and bake for 45-50 minutes, until a toothpick comes out clean.

Let the cakes cool in the tins for about 15 minutes before transferring to a wire rack.

Prepare the frosting by dissolving the instant coffee granules in boiling water, then chill for 10 minutes.

Beat the softened butter until pale, mix in icing sugar until smooth, then fold in the cooled coffee mixture and cream cheese.

To assemble, place one layer on a serving stand, spread half of the frosting, place the second layer on top, and coat with remaining frosting.

Decorate with cookie crumbs or themed meringues. Slice and serve with coffee or tea.