Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow the paper to hang over the sides to use as "handles" when the cookie slab is done cooking
Ina large bowl whisk or sift together the coconut flour, granulated Swerve, brown Swerve, baking powder, ground cinnamon, ground ginger, ground nutmeg and salt until no lumps are in the dry ingredients
Add the eggs. Beat on low 10 seconds to moisten the dry ingredients then increase the speed to medium and beat on medium-low about 30 seconds or until fully combine and crumbly
Add the butter, pumpkin and vanilla. Beat on medium about 30 seconds or until fully combined and smooth
Scrape down the sides of the bowl and push the dough to the center of the bowl
Gradually fold in the chocolate chips until the are evenly distributed throughout the dough
Press half of the dough evenly into the of the prepared cake pan. Top the dough with 1/4 cup of the caramel sauce. Use a knife and gently spread the sauce over the dough. DO NOT PUSH THE SAUCE INTO THE DOUGH
Drop the remaining dough by teaspoonfuls over the caramel sauce. Use a knife and gently spread the dough scoop just until the scoops are connected and there are no holes in between the scoops. AGAIN DO NOT PUSH THE DOUGH INTO THE CARAMEL SAUCE
If desired top the dough with a little extra caramel sauce (only a drizzle not a frosting). The more sauce you add the softer the cookie squares will be.
Place in preheated oven and bake at 350 degrees for 25-30 minutes or until golden around the edges (mine took 30 minutes)
Remove from the oven. They will be soft but will firm up as they cool. Allow to cool in the pan about 1 hour or until firm enough to remove from the pan without falling apart
Grasp the paper "handles" and gently transfer the cookie slab onto a wire rack to cool completely. Allow to cool completely before slicing
Once completely cool slice the cookie slab into the desired size squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.