Pumpkin Rose Cookies are sandwich cookies with a caramel cream cheese frosting sandwiched in between two pumpkin spice cookies.
Preheat the oven to 350°F and prepare a baking sheet by spraying it with cooking spray.
In a large bowl, combine the spice cake mix with the can of pumpkin puree. Mix well.
Pipe out the batter onto the prepared baking sheet. (See above for directions on how to get the rose effect in each cookie.)
Bake for 14 minutes. Allow the cookies to cool as you prepare the cream cheese frosting.
Beat the cream cheese and butter with a handheld mixer until smooth and creamy, about 1 minute.
Add the caramel sauce and vanilla. Beat until blended.
Add the confectioners' sugar, one cup at a time, and beat on low until blended. Add more confectioners' sugar if needed to reach your desired consistency.
Increase the mixer speed and beat on medium-high for up to 2 minutes.
Pipe or spread the cream cheese frosting between 2 cookies. Best served within 24 hours.