Making Delicious Pumpkin Pudding Cake with Brown Sugar Caramel Sauce is a straightforward process. Follow these simple steps to create this incredible dessert:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.

2. Mix Wet Ingredients: In a large bowl, mix together the canned pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.

3. Combine Dry Ingredients: In another bowl, whisk together the baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and flour.

4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined; do not overmix.

5. Pour Batter: Pour the batter into the prepared baking dish, spreading it evenly.

6. Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

7. Prepare Caramel Sauce: While the cake is baking, make the caramel sauce. In a small saucepan over medium heat, combine the heavy cream, brown sugar, butter, and vanilla extract. Stir until the sugar dissolves and the mixture is smooth. Allow to simmer for a few minutes until slightly thickened.