1.      Preheat oven to 350 degrees F. Line two 9 in cake pans with parchment paper and grease the sides. Set aside. 

2.      In a small bowl combine the dry ingredients (flour, pumpkin pie spice, baking soda, salt).

3.      In a large mixing bowl, with an electric or hand mixer combine the wet ingredients (eggs, pumpkin, both sugars, oil and vanilla) on medium speed for 1 minute.

4.      In thirds, slowly add the dry ingredients into the wet until fully incorporated. Pausing to scrape the sides of the bowl.

5.      Divide the batter in half and fill the cake pans. Smooth out the top surface into an even layer.

6.      Bake for 30 – 33 minutes or until a toothpick inserted into the middle comes out clean. Once baked, remove the cake from the pans and set on a cooling rack. Place in the freezer for about 15 – 20 minutes to cool completely before frosting.

7.      Meanwhile, make the frosting by adding the cream cheese and butter into a large mixing bowl. With an electric or hand mixer, beat on medium speed for 2 minutes to combine. Slowly  begin to add the powdered sugar in thirds and the caramel sauce. Continue to mix until a smooth and fluffy frosting has formed.

8.      Pause to scrape the sides of the bowl and taste. Add salt and extra caramel if desired for a richer flavor.

9.      Transfer a third of the frosting to a piping bag for decorating the top outer edges of the cake.

10.  To assemble the cake, cut uneven parts from the top of the cakes. Place the cut side down. With an offset spatula, add the middle frosting layer, top with the second layer of cake, frost the top and lightly frost the sides.

11.  Using the piping bag, decorate the edge of the cake with small circles.

12.  Add crushed walnuts in a circle along the decorated frosting and place caramel in the middle.

13.  Enjoy!