Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray.

In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, vegetable oil, eggs, water, cinnamon, nutmeg, and ginger. Mix until smooth and well combined.

Pour the batter into the prepared baking dish and spread it evenly.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 10-15 minutes, but keep it warm.

Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart.

Pour the sweetened condensed milk evenly over the top of the cake, allowing it to seep into the holes.

Cover the cake and refrigerate for at least 2 hours to allow the flavors to meld and the cake to chill.

Spread the thawed whipped topping evenly over the chilled cake.

Drizzle the caramel sauce over the whipped topping and sprinkle crushed pecans and pumpkin spice (if desired) for garnish.

Slice and serve the cake chilled. Enjoy your irresistible fall treat!