Prepare the Salted Caramel Sauce by cooking granulated sugar in a medium saucepan over medium heat, whisking continuously, until it becomes golden brown. Remove from heat, add salted butter and heavy cream until smooth, and let it cool.

Make the Candied Pecans & Pepitas by combining brown sugar, water, cinnamon, and salt in a separate saucepan over medium heat. Stir until dissolved and coat the nuts. Spread on a baking sheet to cool.

Prepare the Cake Batter by preheating the oven to 350°F and greasing two 9-inch cake pans. Whisk together eggs, brown sugar, vegetable oil, vanilla extract, and canned pumpkin. Gradually mix in flour and spices until just smooth.

Bake the Cake by dividing the batter between the pans and baking for 20-24 minutes. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Make the Frosting by beating salted butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and cream until fluffy. Adjust as necessary.

Assemble the Cake by layering the cooled cake, frosting between layers, and finishing with frosting on the top and sides, drizzling with caramel and topping with candied nuts.