Microwave butter, granulated sugar and chocolate in large microwaveable bowl on MEDIUM for 3-4 minutes, or until chocolate and butter are completely melted and mixture is well blended. Cool slightly.
Whisk eggs in small bowl until blended; gradually stir into chocolate mixture. Stir in coffee and pumpkin pie spice.
Cut out a round piece of parchment paper for the bottom of a 9-inch springform pan. Pour batter into the pan sprayed with cooking spray.
Bake 45 minutes or until toothpick inserted in center comes out with moist crumbs. Run knife around rim of pan to loosen cake; cool before removing rim. Place the cake on a plate and sprinkle cake with powdered sugar; serve!