1. Blot pumpkin puree with paper towel to remove excess moisture

2. Beat 1 cup whipping cream until stiff peaks form and set aside

3. Beat cream cheese, powdered sugar, brown sugar and pumpkin spice until smooth

4. Mix pumpkin puree and vanilla into the cream cheese mixture

5. Fold whipped cream into the pumpkin mixture until smooth

6. Spread a thin layer of filling on the bottom of the pan

7. Add a layer of cookies then spread about 1 cup filling on top

8. Repeat cookie and filling layers ending with filling on top

9. Cover and chill in the refrigerator for at least 4 hours

10. Beat remaining whipping cream until stiff peaks form and spread on top

11. Slice and drizzle with caramel sauce if desired