1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or use baking spray with flour.

2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.

3. In another bowl, whisk together the pumpkin purée, sugar, eggs, and vegetable oil until smooth.

4. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.

5. Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

7. Meanwhile, make the frosting: In a large bowl, beat the cream cheese and butter until smooth.

8. Gradually add powdered sugar and continue beating until fluffy.

9. Stir in the caramel sauce until fully incorporated.

10. Frost the completely cooled cake generously. Drizzle with extra caramel if desired.