Let’s get baking! Here’s how you can create these scrumptious cookies in your own kitchen:

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. I remember watching my mom do this with such ease—it’s all in the wrist!
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and pumpkin puree until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix; a lesson learned from many a dense cookie in my early cooking days.
6. Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon.
7. Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. While the cookies cool, beat the cream cheese until smooth and creamy. Spread a dollop of cream cheese on top of each cooled cookie.
9. Drizzle the salted caramel sauce over the cream cheese and sprinkle a pinch of sea salt on top for that perfect finish.