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Preheat oven to 350°F. Mix the pumpkin, oil, eggs, and sugar until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add to the wet ingredients and mix just until combined.
Pour into very well-greased mini Bundt pans. Bake for 30–35 minutes, or until the tops spring back when lightly touched. Let cool completely before decorating.
Combine sugar, water, and corn syrup in a saucepan. Cook over medium heat without stirring until deep amber.
Remove from heat and carefully stir in butter, vanilla, and salt.
Let cool until slightly warm and thick enough to coat the cakes.
Brown the butter in a saucepan over medium heat, stirring until golden brown with fragrant brown bits. Pour into a bowl and chill until soft and spreadable, stirring occasionally.
Beat the cooled brown butter until creamy. Gradually add powdered sugar, then mix in vanilla, salt, and enough cream to reach a fluffy, pipeable consistency.
Once the cakes are completely cool, dip the tops into the slightly warm salted caramel. If the caramel is too hot, it may soak into the cakes instead of coating the tops. Let the caramel set, then pipe brown butter buttercream into the centers.