1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and lightly grease it.

2. In a large bowl, whisk together the melted butter and sugar until smooth. Beat in the eggs one at a time, then add vanilla.

3. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Slowly add the dry mixture into the wet ingredients, stirring until just combined.

4. In a small bowl, mix the pumpkin puree with cinnamon, nutmeg, and ginger. Take about half of the brownie batter and fold in the spiced pumpkin mixture.

5. Pour the plain brownie batter into the prepared pan. Drop spoonfuls of the pumpkin mixture and salted caramel sauce over the top. Use a knife to swirl them together gently.

6. Bake for 35–40 minutes, or until a toothpick comes out with a few moist crumbs. Let them cool completely before drizzling extra caramel on top and sprinkling with flaky sea salt.