Preheat your oven to 350 degrees F.
In a large bowl, whisk together all of the dry ingredients (almond flour, cinnamon, nutmeg, allspice, cloves, and baking powder).
Add the melted butter, milk, and eggs. Mix well.
Stir in the pumpkin puree and granulated sugar alternative.
Once you have a smooth batter, spread it evenly in a 9×12 in baking dish.
Bake for approximately 23 minutes.
Remove and immediately poke holes in your cake, using the back of a spoon or whatever you have available. (I used the back of a chopstick).
In a separate bowl, stir together 2 cups of whipped topping and caramel topping.
While the cake is still warm, spread the caramel cream over the top. It will melt over the warm cake and begin to fill into the holes.
Place your cake in the refrigerator to cool.
When you are ready to serve, spread the remaining whipped topping on top of the cake and drizzle with additional caramel topping, if desired.