Preheat the oven to 425 degrees.

Stir the flour, spices, baking powder, and baking soda together.

In a separate bowl, mix together the pumpkin, both sugars, vegetable oil, eggs, and vanilla extract.

Combine the dry and wet ingredients.

In a double boiler, melt the caramels with the heavy cream. Once melted, let cool slightly while preparing the ramekins.

Prepare the ramekins by spraying them with non-stick spray and coating them in a light layer of flour. You may also want to add a parchment round to the bottom.

Pour 3/4 c of cake batter into each ramekin.

Take one tablespoon of melted caramel and place it in the center of the cake batter for each ramekin. Push the caramel down into the cake batter.

Bake for 18 - 20 minutes. Let the cakes cool for a few minutes in the ramekins before turning them out onto dessert plates.

Serving recommendations: whipped cream, caramel drizzle, and/or ice cream!