Gingerbread Chocolate Chip Caramel Cookie Cake

Preheat oven to 350° F. Line and grease an 8 to 9 inch spring form pan. Set aside. Melt butter in microwave and let cool while you mix your dry ingredients. In a medium bowl whisk together flour, cinnamon, ground ginger, ground cloves, nutmeg, salt and baking soda together. Set aside. In a mixing bowl, on medium speed beat together brown sugar, melted cooled butter, molasses and vanilla extract. Add in egg and mix together. On low speed add in flour mixture till combine. It will be slightly sticky! Fold in chocolate chips and diced chewy caramel bites. Scoop cookie dough into baking dish and press down evenly. Bake for 20-25 minutes. Mine was fully baked at 20 minutes. If baking in a larger non-spring form pan I suggest baking appx only 16 min. Remove from oven and let cake cool. Make frosting by beating softened butter, powder sugar and caramel together. Add in vanilla extract and splash of heavy cream, beat till smooth. Once cake is fully cooled pipe frosting around cake, if desired.