Preheat oven to 350ºF. Grease and flour seven 6-ounce ramekins or six 8-ounce ramekins or any loaf pans of your choice.
In a large bowl, sift together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
In a separate large bowl, cream butter and brown sugar together with an electric mixer until light and fluffy.
Beat in eggs, one at a time, until well combined.
Beat in pumpkin and vanilla until combined.
Stir in flour mixture just until combined.
Divide batter evenly into prepared ramekins. Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Do not overbake. (Mini loaves or muffins bake for 15-25 minutes, depending on size. 8 or 9-inch loaf bakes for 40-50 minutes)
Cool completely if serving in ramekins or remove from pans after cooling for 10 minutes. Continue to cool on wire rack.
Make 3/4-inch well in the center of each loaf. Fill with caramel sauce. (For an 8 or 9-inch loaf, poke multiple holes with a skewer. Fill with caramel sauce.)
Top with cream cheese frosting and pumpkin seeds
Cream Cheese Frosting
In a large bowl, beat cream cheese and butter together with an electric mixer until smooth.
Add vanilla extract and salt and beat until combined.
Gradually add powdered sugar and beat at medium speed until combined.
Add heavy cream and beat at low speed until combined.