Step 1: Prepare the Crumb Topping: In a medium bowl, combine 1 1/2 cups flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter and use your fingertips or a pastry blender to mix until coarse crumbs form. Refrigerate while preparing the cake batter.
Step 2: Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper.
Step 3: Combine Dry Ingredients: In a large bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, 2 teaspoons cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Step 4: Cream Wet Ingredients: In a separate large bowl, using an electric mixer, cream together the softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Add Pumpkin & Milk: Mix in the pumpkin puree and milk until just combined.
Step 6: Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 7: Assemble the Cake: Pour half of the cake batter into the prepared pan and spread evenly. Drizzle half of the caramel sauce over the batter and gently swirl with a knife. Spoon the remaining batter over the caramel layer, gently spreading it. Drizzle the remaining caramel sauce over the top batter layer and gently swirl again.
Step 8: Add Crumb Topping: Retrieve the chilled crumb topping and evenly sprinkle it over the entire surface of the cake batter.
Step 9: Bake: Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. The crumb topping should be golden brown.
Step 10: Cool: Remove from the oven and let the Easy Caramel Pumpkin Crumb Cake cool completely on a wire rack before slicing and serving. This allows the cake to set and the caramel to firm up slightly.