Ingredients:
 
4 tablespoons butter, melted
2 packages of 3 ounce cream cheese, softened
1/2 cup canned pumpkin
1 egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup sugar
5 tablespoons all purpose flour
1/2 teaspoon pumpkin pie spice
1/3 cup chopped pecans, finely chopped
2 cans seamless crescent dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons caramel syrup
4 tablespoons cinnamon sugar

 
Directions:

Preheat the oven to 375 degrees.

Brush 2 large cookie sheets with 2 tablespoons of the melted butter. Beat the cream cheese and the pumpkin in large bowl with electric mixer on medium speed about 1 minute or until smooth.
 
Add the egg yolk, vanilla, sugar, and 3 tablespoons of the flour and pumpkin pie spice. Beat the mixture on low speed until blended. Reserve 4 teaspoons of the pecans and set aside, stir the remaining pecans into pumpkin mixture.
 
Lightly sprinkle work surface with 1 tablespoon of the flour and unroll 1 can of the dough on the floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle.
 
Lightly score the dough in half horizontally with paring knife. Lightly score the bottom half of the dough into 12 3x2 1/4-inchs squares.
 
Spoon a heaping tablespoonful of the pumpkin filling onto center of each square. Gently lift and position the unscored half of the dough over the filling. Starting at the top of the folded edge and press the handle of a wooden spoon firmly between the mounds and along the edges of the pumpkin filling to seal.
 
Using toothpick, poke a small hole in the top of each ravioli. Cut between each ravioli using a pizza cutter or sharp knife and place the raviolis 1 inch apart on cookie sheets.
 
Repeat with the remaining 1 tablespoon flour, dough sheet and filling.
 
Brush the ravioli with the remaining 2 tablespoons of the melted butter.
 
Bake the raviolis for 9 to 14 minutes or until golden brown.
 
While the raviolis are baking, beat the whipping cream and the salt with an electric mixer on high speed in medium bowl until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl, cover and refrigerate.
 
Remove the ravioli from the oven and sprinkle the ravioli with 2 tablespoons of the cinnamon sugar. Turn the raviolis over and sprinkle with the remaining cinnamon sugar.
 
Place 2 raviolis on each of 12 dessert plates to serve. Drizzle each serving with a scant teaspoon of the caramel syrup and sprinkle with the reserved chopped pecans. Swirl the remaining tablespoon of caramel syrup into the bowl of whipped cream with spoon.
 
Serve warm with the whipped cream.