Caramelised condensed milk (add a pinch of salt) or salted caramel
Preheat the oven to 175°C. Peel the pumpkin and cut into small cubes. Drizzle with 1 tbsp of vegetable oil. Roast in the oven for about 30 minutes until the pumpkin is soft. Mix in a blender until smooth.
Grease a bundt cake pan. Mix the dry ingredients together: flour, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and chocolate chips in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, white sugar, pumpkin puree and vanilla extract together.
Pour the pumpkin-egg mixture into dry ingredients and whisk until completely combined. Pour into greased bundt cake pan.
Bake for 60-70 minutes until the cake is done (might need more time, depending on your oven). A toothpick should come out clean. Be careful to not overbake the cake, it should be still moist inside!
Set aside to cool. Once cooled a bit, invert onto serving dish. Allow to cool completely. Drizzle with the caramel and enjoy!
Notice that if you double / halve the ingredient amounts, also the baking time changes.