Warm Pumpkin Sticky Toffee Pudding with Vanilla Cream

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2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon baking soda

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1 stick unsalted butter, melted and cooled

3/4 cup canned pumpkin puree

3/4 cup packed light brown sugar

1/4 cup buttermilk

1 teaspoon pure vanilla extract

2 large eggs

Cranberry Caramel Sauce, recipe follows

Vanilla Cream, recipe follows

1/2 cup dried cranberries

Cranberry Caramel Sauce:

1 cup sugar

3 tablespoons heavy cream

3 tablespoons unsalted butter

3 tablespoons dried cranberries

Vanilla Cream:

2 1/2 cups chilled whipping cream

2 1/2 tablespoons sugar

1 teaspoon pure vanilla extract