INGREDIENTS
2 Tbsps
butter
1 cup
canned pumpkin puree
2 Tbsps
caramel sauce
16
cookies
8 ozs
cream cheese
1 cup
granulated sugar
1/2 tsp
ground cinnamon
1 pinch
ground cloves
1/4 tsp
ground ginger
1/4 tsp
ground nutmeg
1 2/3 cups
heavy cream
6 Tbsps
light-brown sugar
1/4 cup
salted butter
1/2 tsp
vanilla extract
1/4 cup
water