Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, melted unsalted butter, large eggs, and vanilla extract. Whisk until well-blended and smooth.

In another bowl, whisk together the baking powder, baking soda, ground spices, all-purpose flour, and salt.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Stir gently until just combined.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 40-45 minutes or until a toothpick comes out clean from the center.

For the caramel sauce, combine the heavy cream, brown sugar, unsalted butter, and vanilla extract in a saucepan over medium heat. Stir until the sugar dissolves and the mixture simmers for about 5-7 minutes.

Cool the cake slightly before drizzling the warm caramel sauce over the top.

Serve with whipped cream or vanilla ice cream.