For the caramel sauce

• Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
• In a heavy bottomed saucepan, pour the water into the pan and then pour the sugar on top avoiding the sides, and then add ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
• Place the saucepan over medium high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
• Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
• Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
• I like to wear an oven mitt to protect my hand from the steam. Carefully add 5 tablespoons of room temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
• Stir in 1 teaspoon of vanilla extract and 1 teaspoon of sea salt. Mix until well combined. If you want a thicker caramel sauce, return to the heat and low boil it for 1 minute.
• Allow the caramel sauce to cool to room temperature before transferring it to clean, airtight jars. Store in the refrigerator for up to 2 weeks. If the sauce thickens, gently warm it before using.

For the Pumpkin Cake

• Preheat your oven to 350°F. Line an 8X8 inch square pan with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In a large bowl, beat the eggs until well combined. Add the sour cream, oil, pumpkin puree, brown sugar, and vanilla. Mix until smooth and incorporated.
• Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Do not over mix.
• Pour into the parchment lined pan, spread it out evenly.
• Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 20-25 minutes or until a toothpick comes out clean.

For the cream cheese frosting

• Using a handheld mixer or stand mixer, beat the butter, cream cheese, vanilla, and caramel until smooth and combined.
• Add the powdered sugar, beat until combined, about 1 minute. Add the cold heavy cream, beat again for 1-2 minutes until fluffy and has more volume. You can refrigerate it to firm it up if needed.
• Top the cooled down cake with the frosting, spreading it out evenly. Drizzle with 2 tablespoons of salted caramel swirl it in with a spoon or offset spatula. Serve with more caramel if desired.

Serving and Storing in Notes