Preheat oven to 350°F (175°C). Prepare a baking sheet by spraying it with cooking spray.

In a large bowl, combine the spice cake mix with the can of pumpkin puree. Mix well until a dough forms.

Pipe out the dough onto the prepared baking sheet. For a rose effect, you can use a star tip and pipe concentric circles.

Bake for 14 minutes, or until edges are lightly golden. Allow the cookies to cool completely on the baking sheet before moving them.

In a large bowl, beat the cream cheese and butter with a handheld mixer until smooth and creamy, about 1 minute.

Add the caramel sauce and vanilla extract. Beat until blended.

Gradually add the confectioners' sugar, one cup at a time, beating on low speed until just incorporated. Add more confectioners' sugar if needed to reach your desired frosting consistency.

Increase the mixer speed to medium-high and beat for up to 2 minutes until light and fluffy.

Pipe or spread the cream cheese frosting between two cooled pumpkin cookies to create sandwich cookies.