Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.

In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth, scraping the sides often.

Add in the egg, pumpkin puree and vanilla. Mix well, scraping the sides often.

Add in the flour, salt, baking powder, pumpkin pie spice and cinnamon. Mix thoroughly, scraping down the sides often.

Using a large ice cream scoop, scoop out the dough and place on the parchment lined baking sheets, leaving plenty of room between each cookie.

Bake in the preheated oven for 10-12 minutes or just until the edges begin to brown.

Allow to cool completely before decorating.

For the frosting - in the bowl of a stand mixer, combine the softened butter and cream cheese and cream until smooth.

Add in the caramel sauce, vanilla and powdered sugar. Mix on low until combined.

Scrape down the sides and then mix on medium for about 2 minutes or until smooth and fluffy. Scrape the sides again.

Transfer the frosting to a piping bag fitted with a large round tip.

Once the cookies are cool, pipe a spiral of frosting over the top of each cookie.

Sprinkle with additional pumpkin pie spice to decorate.