Step 1: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, combine the flour and granulated sugar. Use a pastry cutter or your fingers to work in the cold butter until the mixture resembles coarse crumbs.
Step 3: Press the crust mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes until the edges are very lightly golden.
Step 4: While the crust bakes, whisk together the pumpkin purée, eggs, brown sugar, heavy cream, vanilla, cinnamon, ginger, cloves, and salt until smooth.
Step 5: Pour the pumpkin filling over the par-baked crust and return the pan to the oven. Bake for another 25-30 minutes, or until the center is set and no longer jiggles.
Step 6: Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to firm up.
Step 7: Before serving, drizzle the caramel sauce over the top of the pumpkin layer and sprinkle with the flaky sea salt. Lift the bars out of the pan using the parchment overhang and slice into squares.