Preheat the oven to 350 and spray three 8 inch cake pans with nonstick spray and line with parchment paper.
Heat milk in a microwave safe container for about 15 seconds. Pour the milk in a cup or bowl and add the instant coffee mix. (This is one packet from a box of instant coffee.) Stir and set aside.
Combine flour, baking soda, baking powder, and pumpkin pie spice in a bowl and whisk to combine.
In a large bowl, beat butter on medium speed until smooth and creamy. Add granulated and light brown sugar and mix until fluffy. Add the can of pumpkin puree and mix well. Then add the eggs and vanilla extract, mixing until incorporated.
Add half of the flour mixture and half of the milk mixture. (The coffee should be completely dissolved at this point.) Mix until just combined. Repeat with the second half of the flour and milk. Mix for one more minute.
Divide the cake batter evenly between the three prepared pans and bake for 15-17 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.