Transfer hot caramel to a large bowl and using an electric mixer, beat at low speed until the caramel cools slightly and comes together, about 5 minutes.

With the mixer on, beat in the cream cheese, one cube at a time, beating well between additions, until silky.

Taste the frosting; if desired, add additional powdered sugar for sweetness.

Transfer the frosting to a bowl and refrigerate until very firm, about 90 minutes in the freezer or several hours in the fridge.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg, and cloves.

In a large bowl, beat the brown sugar and eggs at medium high speed until frothy, about 3 minutes.

Beat in the oil and then the pumpkin puree.

Alternately add the dry ingredients and milk in 3 batches, mixing until just combined.

Pour the batter into prepared pans and bake at 350F for 40 to 45 minutes until a toothpick comes out clean.

Let cool for about 20 minutes in pans, then invert onto a wire rack to cool completely.

Layer the cake with frosting and drizzle with salted caramel sauce, repeating with all layers.