Preheat the oven to 350°F and spray or coat a 10-inch Bundt pan with cooking spray or butter. 

In a large mixing bowl or the bowl of a stand mixer, combine the eggs, pumpkin puree, oil, granulated sugar, brown sugar, and vanilla extract. Beat to combine.

In a medium mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. 

Add the dry ingredients to the wet ingredients in a few batches, beating after each addition until just combined. 

Transfer the batter to the prepared cake pan and bake for 60 to 70 minutes, until 

until a toothpick inserted into the center comes out clean. 

Remove the cake from the oven and set the pan on a wire rack to cool for 1 to 2 hours.

Turn the cake out onto a cake platter and let stand until completely cooled.

To make the glaze, whisk together the powdered sugar, coffee, and vanilla until smooth.

Drizzle the glaze over the cake and let stand for 1 hour to set.

Serve at room temperature.