Spray your 9x13 dish with cooking spray and set aside.
Prepare your crust by rough crushing ginger bread cookies in food processor. Add melted butter and combine. Line the bottom of your prepared dish with half the cookie crust, press into even layer.
In a large bowl, combine milk, pudding mix, pumpkin and spice. Use a hand mixer or stand mixer to mix until smooth and thick, about 2 minutes. Set aside.
In a second large bowl, beat cream cheese, confectioner’s sugar, vanilla and heavy cream with hand mixer until smooth. As the mousse incorporates it will double in volume. Set aside.
In a third large bowl fold ground cinnamon into whipped topping. Set aside.
Add the pudding layer on top of the cookie layer. Then add the mousse on top of the pudding layer. Repeat with remaining cookie crumb mixture.
Top with whipped topping then drizzle with caramel sauce.
Cover and refrigerate overnight or at least 6 to 8 hours.
To with caramel sauce just before serving.