Prep and preheat – Preheat your oven to 350 °F (176 °C). Grease three 8‑inch cake pans with non‑stick spray, then line each bottom with parchment paper.

Mix wet ingredients – In a large bowl, whisk together the light brown sugar, vegetable oil, vanilla, eggs, and pumpkin puree until smooth.

Combine dry ingredients – In another bowl, whisk the all‑purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

Blend batter – Pour the dry mixture into the wet ingredients and stir until fully combined and smooth.

Bake – Divide batter evenly among the three prepared pans. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.

Cool – Let cakes rest in the pans for 2–3 minutes before transferring to a wire rack to cool completely.

Make frosting – Using a stand mixer or hand mixer, beat the cream cheese and butter until smooth. Gradually add half of the powdered sugar and mix until silky. Stir in the vanilla, then the remaining sugar, mixing until creamy.

Level layers – If cake tops domed, gently trim them with a serrated knife so each layer is flat.

Assemble cake – Place the first cake layer on your serving plate. Spread ~1 cup frosting evenly on top. Repeat with the second layer and another ~1 cup frosting. Place the final layer on top.

Frost the cake – Frost the top and sides of the cake with the remaining cream cheese frosting.

Add caramel drip (optional) – If using caramel, let it cool to room temperature (or just slightly warmer) to avoid melting the frosting, then drizzle around the cake edge using a squeeze bottle or spoon.

Decorate – Pipe frosting shells around the top edge, and adorn with candy pumpkins or other seasonal decorations.

Store – Keep the cake fresh by storing it in an airtight container in the refrigerator for up to 4 to 5 days. When serving, let it sit at room temperature or serve slightly cool—not fully cold—for best flavor.