Step 1

Preheat oven to 425°F.

Step 2

Add white chocolate and butter to a microwave-safe, medium-sized bowl and heat in intervals of 20 seconds; stirring after each heating until completely melted and smooth.

Step 3

Whisk in flour, sugar, and pumpkin pie spice until batter is smooth.

Step 4

Whisk in eggs, egg yolk, pumpkin, and vanilla extract until the batter is well blended.

Step 5

Using 3 (6 ounce) ramekins that have been sprayed with non-stick spray, fill each ramekin half way with cake batter. Add two caramels into each ramekin and sprinkle with sea salt (about 1/8-1/4 teaspoon per cake depending on how much salty flavor you want). Spoon remaining cake batter over each cake.

Step 6

Bake cakes for 14-17 minutes and remove from oven. The cakes should be set on the outsides but still jiggly in the center.

Step 7

Let cool for 2 minutes; take a knife and run along the inside of each ramekin to help release the cake.

Step 8

Invert the cakes on individual plates. Dust with sea salt or powdered sugar and serve warm.