In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Gently stir to moisten all the sugar, then stop stirring

Set the pan over medium heat and cook undisturbed for 5–10 minutes, until the mixture turns a deep amber. Meanwhile, warm the heavy cream in the microwave for about 1 minute

Once the caramel is a rich copper color, remove from heat and carefully pour in the warm cream. Caution: the mixture will bubble up rapidly — pour slowly and whisk constantly

Whisk until smooth, then stir in the vanilla, salt, and butter. Return to low heat briefly if needed to smooth it out

Let cool slightly, then transfer to a heat-safe jar and refrigerate until ready to assemble. The caramel will thicken as it cools

The caramel needs to be cooled before assembly, as it can melt the Chantilly cream

Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and cover with plastic wrap. Let sit for five minutes. Stir until smooth. Set aside until use.

In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium speed for 1–2 minutes, until completely smooth and creamy, scraping down the sides of the bowl as needed.

Add the powdered sugar and mix on low speed until just combined, then increase to medium and beat for about 30 seconds until smooth.

Whip on medium speed for about 2 minutes, just until the mixture is smooth, creamy, and holds a soft peak. Because the cream cheese and pumpkin puree add body, this mixture thickens faster than a plain whipped cream, so watch it closely rather than walking away for the full 2 minutes. Stop and check frequently toward the end, as this comes together fast once the cream starts to thicken.

You're looking for a spreadable, pipeable Chantilly texture that is light and creamy, not stiff or grainy. If it starts to look clumpy or separated, stop immediately, as overwhipping will break the cream.

Line a 9-inch springform pan: place a sheet of parchment paper on the bottom, letting the excess hang over the edges, then attach the sides of the pan over it, and lightly coat the inside with cooking spray

Arrange a single layer of gingersnap cookies in the bottom of the pan, breaking pieces as needed to fit

Spread a thin layer of the pumpkin Chantilly cream over the cookies

Drizzle lightly with caramel

Drizzle lightly with white chocolate

Repeat the layering process (gingersnaps, cream, caramel, white chocolate) 6–7 times total, keeping each layer thin so you get clean, defined layers once sliced

Cover and refrigerate for at least 12 hours, or up to 24 hours for the best texture — this allows the gingersnaps to soften and the layers to set, making the cake easier to slice cleanly

In a stand mixer or with a hand mixer, whip the heavy cream, vanilla, and cinnamon on medium-high speed until soft-to-medium peaks form

Remove the cake from the springform pan and peel away the parchment paper

Spoon or pile the whipped cream on top of the cake, swooping it into loose, textured mounds rather than spreading it smooth

Scatter the crushed gingersnaps over the whipped cream

Drizzle the salted caramel generously over the top, letting it pool and drip down over the whipped cream and sides and serve immediately!