For the Pumpkin Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat together the vegetable oil, brown sugar, white sugar, eggs, vanilla extract, and pumpkin puree until smooth and creamy.
4. Gradually add the dry ingredients to the wet ingredients in two additions, mixing just until combined. Scrape down the sides of the bowl as needed.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 35–40 minutes, or until the cake feels firm to the touch and a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before frosting.

For the Caramel Cream Cheese Frosting:

1. In a large bowl, beat the softened butter until smooth and creamy.
2. Add the cream cheese and continue to beat until fully combined.
3. Mix in 1 1/2 cups of powdered sugar, followed by the salted caramel.
4. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the frosting reaches your desired sweetness and consistency.
5. If the frosting seems too thick, add 1–2 tablespoons of whipping cream to thin it slightly.

For the Salted Caramel Sauce (Optional):

1. In a large saucepan over medium heat, add the sugar and whisk constantly as it melts. It will form lumps before turning into a smooth amber-colored liquid.
2. Once the sugar is fully melted, carefully whisk in the butter until fully combined.
3. Remove the pan from heat and slowly add the whipping cream, whisking continuously.
4. Stir in the vanilla extract and coarse salt. Let the caramel cool before using.

To Assemble:

1. Spread the caramel cream cheese frosting evenly over the cooled pumpkin cake.
2. Drizzle with salted caramel sauce for extra indulgence.
3. Slice and serve to enjoy this rich, flavorful dessert.