• Set oven to broil.
• Place half of pumpkin gingersnap cookies upside-down on one foil-lined baking sheet. Place the other half of cookies upside-down on a second foil-lined baking sheet. Place two marshmallows on top of the cookies on one sheet. Place a small piece of chocolate on top of the other cookies.
• Place the cookies topped with marshmallows in oven on broil for about 2-3 minutes, until marshmallows are toasted. When only 1 minute remains, place second baking sheet with chocolate topped cookies in the oven to let chocolate get melty.
• Drizzle caramel sauce over marshmallows and sprinkle toffee bits over.
• Put marshmallow and chocolate cookies together to create sandwiches.

Pumpkin Gingersnaps:

• Pre-heat oven to 350°.
• In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar until light and fluffy.
• Add the egg, pumpkin purée and molasses and mix until combined.
• In a separate large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, and salt.
• Pour flour mixture into wet mixture and mix together until just combined.
• Put dough in refrigerator for at least 20 minutes.
• Scoop tablespoons of dough, roll in extra sugar, and place on parchment-lined baking sheets about 1 inch apart.
• Bake at 350° for about 7-10 minutes, until cookies are just starting to brown at edges.
• Let cool in pan for a 5-10 minutes before moving to rack to cool completely.

Caramel Sauce:

• In a medium saucepan, heat granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-color liquid.
• Stir butter into sugar. The mixture will bubble quite a bit. Stir for about 1 minute, until the butter is completely melted.
• Stir the cream into the mixture and let it come to a boil.
• Remove the saucepan from the heat and stir in salt. Pour the mixture into an airtight container like a mason jar or bowl. Store in fridge until ready to use.