Add the butter to a medium saucepan over medium heat. Let it melt, then continue cooking until it turns a rich golden brown, whisking every so often (check the link here if you need a guide).

Pour the browned butter into a 4-cup bowl and pop it in the fridge until it’s creamy and almost set, stirring every now and then, this should take about 2 hours.

You can also chill it overnight, then let it sit at room temperature for 20 to 30 minutes to soften before using.

Preheat your oven to 350°F. Butter two 9-inch round cake pans, line each with parchment paper, then butter the parchment and lightly dust with flour.

Shake out any extra flour. If you have cake strips, wrap them around your pans for even baking.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for about 20 seconds to blend everything nicely.

Using a stand mixer fitted with the paddle attachment, beat the cooled browned butter and 1½ cups of granulated sugar together until the mixture looks pale and fluffy.

Add the eggs one at a time, mixing well after each, and blend in the vanilla with the last egg.

In a separate bowl or large measuring cup, whisk together the pumpkin and buttermilk.

Turn your mixer to low speed and add one-third of the dry ingredients to the butter mixture, mixing just until combined. Next, add half of the pumpkin mixture and mix again.

Repeat this step once more, finishing with the last third of the flour mixture. Mix until everything is almost combined.

Use a spatula to gently fold the batter and make sure it’s evenly mixed. Divide the batter between the two prepared pans and smooth out the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

While the cakes are baking, go ahead and prepare your caramel sauce, then chill it until ready to use.

Gather all your caramel ingredients before you start so everything’s ready to go. In a medium saucepan, combine the sugar, water, and sea salt. Set the pan over medium-high heat and whisk constantly until the mixture comes to a boil. Once it’s boiling, stop whisking and let it cook until it turns a deep amber color, gently swirling the pan every now and then to help it caramelize evenly.

As soon as the color looks right, carefully whisk in the butter. Remove the pan from the heat and slowly whisk in the cream (watch out for the steam, it can bubble up quickly! A long-handled whisk works best here). Stir until the caramel is smooth and glossy.

Let it cool for a few minutes, then pour it into a glass bowl or jar. Chill the caramel in the fridge until it’s completely cooled and ready to use.

Whip the butter until it’s light and fluffy. Add the powdered sugar, ½ cup of the cooled caramel sauce, a pinch of sea salt, and the vanilla. Mix everything together until it’s smooth, well combined, and a little fluffy.

If the frosting feels too soft, pop it in the fridge for a bit to firm up. Spread it generously over your cake, then drizzle some of the remaining caramel sauce on top just before serving.