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Preheat oven to 350°F (177°C). Grease a 9 inch Bundt pan generously with butter or nonstick spray and lightly dust with flour.
Brown the butter: In a light-colored saucepan, melt your butter over medium heat, stirring until golden and nutty. Remove from heat and cool for 5 minutes.
Mix wet ingredients: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla and mix again until fully combined.
Add pumpkin & sour cream: Whisk in the pumpkin purée and sour cream until smooth and creamy.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
Fold it together: Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix!
Bake: Pour the batter into the prepared Bundt pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 2 hours before frosting.
Make the frosting: Beat together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until fluffy.
Frost & decorate: Pipe the frosting around the Bundt cake in a 'Nothing Bundt Cake' pattern. Drizzle salted caramel over the top and sprinkle with flaky sea salt.