Preheat the oven to 350 and generously grease a bundt pan with butter and flour or nonstick cooking spray.
Combine the pumpkin, eggs, oil, sugars, and vanilla in a large bowl. Whisk to combine.
In the same bowl, mix in the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Combine with a whisk or rubber spatula.
Make the espresso swirl. Combine the espresso powder, brown sugar, and cocoa powder in a small bowl. Mix with a fork to remove any clumps.
Pour half the cake into the prepared pan. Then, take the swirl and cover the layer of cake batter. Use a butter knife to swirl the mixture back and forth to incorporate the swirl into the cake mix. Then, top the cake with the remaining batter.
Bake the cake in the oven for 55-60 minutes. A toothpick will run clean when the cake is done. Let the cake fully cool on a cooling rack.
While the cake is cooling, make the glaze. Mix the powdered sugar, heavy cream, and cold brew in a small bowl until you reach the desired consistency. Add more powdered sugar or heavy cream if you want a thicker or thinner glaze. Add the glaze to the cake when it is completely cool. Serve and enjoy.
