I preheat the oven to 350°F (175°C) and grease a 9x13-inch pan or two 9-inch round pans, lightly flouring to prevent sticking for this autumn spice cake.

In a bowl, I whisk 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp ginger until combined, aerating for a light crumb.

In a large bowl, I beat ½ cup butter, ¾ cup granulated sugar, and ¾ cup brown sugar with a mixer until fluffy, about 2–3 minutes, for a tender Pumpkin Cake with Caramel Cream Cheese Frosting.

I mix in 2 eggs one at a time, then add 1 cup pumpkin puree and 1 tsp vanilla, blending until smooth for a vibrant, spiced batter.

I add the dry ingredients to the wet in three parts, alternating with ½ cup buttermilk, starting and ending with dry. I mix just until combined to keep this silky pumpkin dessert light.

I pour the batter into the pan(s), smooth the top, and bake for 30–35 minutes, until a toothpick comes out clean. I cool completely in the pan to avoid melting the frosting.

I beat 8 oz cream cheese and ¼ cup butter until smooth. I add ¼ cup caramel sauce, 1 tsp vanilla, a pinch of salt, and 3 cups powdered sugar gradually, mixing until silky for a perfect caramel-frosted cake.

I spread the frosting over the cooled cake and drizzle with extra caramel sauce. I sprinkle ¼ cup toasted pecans for crunch, creating a stunning Pumpkin Cake with Caramel Cream Cheese Frosting.