1.      Preheat the oven to 175 deg. C (350 deg. F.) Line an 11 x 17 inch baking sheet with parchment paper, grease the sides and set aside. 

2.      In a small bowl combine the flour, cinnamon, pumpkin pie spice, baking soda and salt.

3.      In a large mixing bowl, with an electric or hand mixer on medium speed combine the eggs, pumpkin, white sugar, brown sugar, vegetable oil and vanilla until combined.

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

5.      Pour the batter onto the baking sheet and level the batter.

6.      Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Once baked, remove the cake from the pan 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 butter into a large mixing bowl. With an electric or hand mixer on medium speed for 1 minute. Slowly add in the powdered sugar until mostly combined.

1.      Pause to scrape the sides of the bowl, add the heavy cream and caramel. Mix until again a smooth and fluffy frosting has formed.

2.      Taste, add the salt and additional caramel if desired. Transfer to a piping bag.

3.      Once the cake has cooled, using a 2” round cookie cutter cut out 18 circles.

4.      Assemble the cake by piping a single layer of frosting onto the top of the bottom layer, place the second layer of cake and  pipe another coat of frosting on top.

5.      If desired, garnish with whipped cream, a sprinkle of cinnamon or drizzle of caramel.

6.      Enjoy!