Salted Caramel Frosted Pumpkin Cake Bars

Cookie Crust:
2 cups crushed gingersnap cookies
6 Tablespoons melted butter
⅛ teaspoon salt

Mix together all of the ingredients. Press cookie crust into the bottom of a greased 9” x 13” pan.

Pumpkin Cake:
1 ½  cups granulated sugar
½  cup vegetable oil
2 eggs
1 cup canned pumpkin
1 ½  cups flour
½ teaspoon cloves
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ teaspoons baking powder
½ teaspoon salt

Mix sugar, oil, eggs and pumpkin puree until smooth. Add the dry ingredients all at once and then mix until well combined. Spread batter over the gingersnap crust. Bake at 350 degrees for 25+ minutes.Remove from the oven and let cool completely. Frost with Salted Caramel Frosting. Garnish with caramel sauce if desired.

Salted Caramel Frosting
6 oz. softened cream cheese
6 Tablespoons soft butter
⅓ cup caramel sauce (store-bought or homemade works great)
2 ¼ cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Mix cream cheese, butter and caramel dip on medium speed for 1 minute. Stir in powdered sugar. Stir in vanilla extract and salt.  Mix on medium-high for 3-4 minutes.  Spoon frosting into a gallon sized Ziploc and set aside until ready to use.