Ingredients:

  • 1 ¾ cups All-purpose flour (210 g), sifted
  • 1 teaspoon Baking soda (5 g)
  • 2 teaspoons Ground cinnamon (10 g)
  • 1 teaspoon Ground ginger (5 g)
  • ½ teaspoon Ground nutmeg (2.5 g)
  • ½ teaspoon Salt (2.5 g), fine sea salt
  • ½ cup Unsalted butter (113 g), softened (for cake)
  • 1 cup Granulated sugar (200 g)
  • ½ cup Light brown sugar (100 g), packed
  • 2 Large eggs, room temperature
  • 1 teaspoon Vanilla extract (5 ml) (for cake)
  • 1 cup Pumpkin purée (240 g), not pie filling
  • 1 (14-ounce) can Sweetened Condensed Milk (397 g)
  • ½ cup Caramel sauce (120 ml), thick
  • ½ teaspoon Fine Sea Salt (for soak)
  • ½ cup Unsalted butter (113 g), softened (for frosting)
  • 8 ounces Cream cheese (226 g), softened, full-fat block
  • 3 cups Powdered sugar (360 g), sifted
  • 1 teaspoon Vanilla extract (5 ml) (for frosting)
  • 1-2 tablespoons Whole milk (optional, for thinning)
  • Pinch of cinnamon or caramel drizzle (for garnish, optional)

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease and flour the 9x13 inch baking pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 minutes.
  4. Beat in the eggs one at a time. Add the vanilla extract and mix. Scrape down the bowl.
  5. Mix in the pumpkin purée until just combined.
  6. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Stop mixing the moment flour streaks disappear.
  7. Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack.
  9. While the cake is cooling, prepare the soak: combine the sweetened condensed milk, caramel sauce, and salt in a small bowl. Whisk until uniform.
  10. Using the handle of a wooden spoon, systematically poke 30–40 deep holes all over the warm cake.
  11. Slowly pour the caramel soak evenly over the entire surface of the cake, ensuring the mixture seeps directly into the holes.
  12. Cover the pan loosely and refrigerate for a minimum of 2 hours (ideally 4 hours), allowing the cake to fully absorb the liquid and set.
  13. Prepare the frosting: Beat the softened cream cheese and butter together until completely smooth and lump-free.
  14. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then beating until light and fluffy. Add vanilla. Thin with milk (1 tablespoon at a time) if needed for spreading consistency.
  15. Spread the frosting evenly over the chilled, saturated cake. Garnish with a light dusting of cinnamon or a decorative caramel drizzle. Cut into squares and serve.