Preheat oven to 350F. Grease three 5-inch cake pan, and line bottoms with parchment paper.
In a large bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt.
In a standing mixer with a paddle attachment, cream together butter and two sugars until light fluffy. Add egg one at a time until well combined.
Add pumpkin and continue mixing until incorporated.
With the mixer on low speed, add the flour mixture and mix until just blended.
Pour the cake batter evenly between cake pans, and bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.
To prepare cream cheese frosting, place butter, cream cheese and 1/2 cup dulce de leche in a mixing bowl. Beat until soft and well incorporated. Add powder sugar and continue beating until light and fluffy.
To assemble the cake, simply sandwich cake layers with the cream cheese frosting. Smear the excess frosting around the sides of the cake to create the look of a naked cake.
Slowly spoon the dulce de leche over the top of the cake. Use an offset spatula to gently push the dulce de leche over the sides of the cake to create the dripping effect.
Cover and refrigerate the cake. Leave cake in room temperature for at least an hour before serving.