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, 1 cube at a time and beating well between additions, until silky.

Taste the frosting. If you'd like to add additional sweetness, add powdered sugar as desired.

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 the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg, and cloves.

In a large bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until frothy and fluffy, about 3 minutes.

Beat in the oil, then the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, starting and ending with the flour, mixing until just combined.

Pour the batter into the prepared pans.

Bake at 350?F for 40 to 45 minutes, until a toothpick or knife inserted into the center of the cake comes out clean.

Let cool in the pans for about 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.

Place one layer of cake on a cake plate and layer with the frosting and cake. Drizzle with salted caramel sauce. Repeat with all layers.