Spray a 9x13 baking sheet with cooking spray. Set aside.

In a large pot, melt the butter over low heat. Once butter has melted, add the pumpkin puree, stirring until combined.

Add the marshmallows and stir until completely melted.

Stir in the vanilla, cinnamon, nutmeg, cloves, and salt. Remove from the heat and let cool to room temperature, about 20 minutes.

Add the rice krispies cereal and stir until well coated (it helps to coat spatula in a little bit of cooking spray).

Using a spatula, press mixture into prepared baking sheet. Let cool until the krispies reach room temperature.

Spray the cookie cutter with cooking spray and cut out the krispies. Move cut out krispies to a flat surface covered with wax paper.

Drizzle the krispies with caramel sauce.

Combine the water, sugar, and salt in a small saucepan over medium heat.

Stir until the sugar is dissolved. Then bring the mixture to a boil.

Cook, without stirring, until the mixture is medium amber colored, about 6 minutes. Gently shake or swirl the pan as needed.

Stirring constantly, pour in about ⅓ of the cream. The mixture will bubble. Once the bubbles have subsided, stir in another ⅓ of the cream. After the bubbles subside, stir in the remaining cream.

Reduce the heat to medium low and stir constantly until the cream is incorporated, about 3 minutes.

Transfer to a heat-safe bowl and let cool.