INGREDIENTS
For the cake
1 1/2 cups
pumpkin puree
1 1/2 cups
granulated sugar
1 cup
vegetable oil
4
large eggs, room temperature
2 tsp
vanilla extract
2 cups
all purpose flour
1 1/2 tsp
baking powder
2 tsp
baking soda
2 tsp
cinnamon
1 tsp
nutmeg
1 tsp
ginger
1 tsp
salt
For the salted caramel
1/2 cup
granulated sugar
3 tbsp
butter, room temperature
1/4 cup
heavy cream
1/2 tsp
salt
For the frosting
8 oz
cream cheese, room temperature
8 oz
butter, room temperature
1 tbsp
vanilla extract
1/2 tsp
salt
7 cups
powdered sugar