Combine cream cheese, pumpkin, egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice in bowl. Reserve 4 teaspoons of the pecans; stir remaining pecans into pumpkin mixture.
Unroll dough on lightly floured work surface with short side facing you; press into 14x12-inch rectangle. With paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 ¼ inches each).
Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling.
Press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli.
With pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on melted butter-brushed cookie sheets. Brush ravioli with remaining 2 tablespoons melted butter. Bake 9 to 14 minutes or until golden brown. Meanwhile, make whipped cream.
Remove ravioli from oven; sprinkle both sides with cinnamon sugar. Place ravioli on dessert plates. Drizzle with caramel syrup; sprinkle with chopped pecans. Swirl remaining 1 tablespoon caramel syrup into whipped cream; dollop on top of ravioli.