Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter until light and fluffy. This step incorporates air for a tender cake texture.

Mix in the pumpkin puree until fully combined. Beat in the eggs one at a time, followed by the milk. Ensure the mixture is smooth before proceeding.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to prevent a dense cake.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a medium saucepan over medium heat, melt the sugar while stirring continuously until it turns golden brown.

Carefully add the butter and stir until melted.

Slowly pour in the heavy cream while stirring; the mixture will bubble vigorously.

Remove from heat and stir in the sea salt. Let the caramel cool and thicken before using.

Once the cakes are completely cooled, spread a layer of salted caramel sauce over one cake layer. Place the second layer on top and frost the entire cake with the remaining caramel sauce. For a decorative touch, drizzle extra caramel over the top and garnish with a sprinkle of sea salt.