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Preheat the oven to 180ºC, gas mark 4, and line a 900g loaf tin with baking parchment. In a large mixing bowl, beat together the pumpkin purée, eggs, oil, coffee and both sugars.
Using another bowl, combine the flour, bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ingredients and mix until a smooth batter forms, with no large lumps of flour remaining. Pour into the prepared tin and bake for 45-50 minutes or until a skewer inserted comes out clean. Allow the cake to cool in the tin while you make the syrup.
Stir the coffee and sugar together in a small saucepan and warm over a low heat until the sugar has dissolved. When you can no longer see any grains, turn the heat up and simmer for 2-3 minutes until thick and syrupy. While the cake is cooling, brush the top with some of the warm syrup, then allow the remaining syrup to cool completely.
To make the icing, whisk together the icing sugar, cream cheese and vanilla extract using a balloon whisk, until smooth. Add the double cream in a steady stream, whisking all the time until the icing is thick and billowy. Pile up onto the top of the cooled cake and dust with cinnamon. Drizzle with the coffee syrup and serve imminently, preferably with steaming mugs of coffee.