Preheat the oven to 350ºF and spray a 9x13-inch baking dish with nonstick cooking spray.

In a large mixing bowl, stir the cake mix, pumpkin puree, eggs, milk, vanilla, and spices together until smooth. Pour batter into the baking dish and bake for 23-28 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool while you make the caramel.

Place the caramels and milk into a medium microwave-safe bowl. Heat in the microwave for 45 seconds, remove and stir. Return bowl to the microwave, heating in 15-second increments until caramel is completely smooth.

Poke holes evenly over the cake with the handle of a wooden spoon. Pour caramel over the top of the cake, spreading with a knife or offset spatula.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the powdered sugar, vanilla, and salt, beating until fully incorporated. Add a third of the whipped topping, mixing until smooth. Remove bowl from mixer and fold in the rest of the whipped topping.

Spread cheesecake topping evenly over the cake. Refrigerate for at least 4 hours, or overnight.

Just before serving, sprinkle chopped pecans over the cake and drizzle with caramel. Cut into squares and serve!