1cup180g caramel bits or candy caramels (Kraft recommended)
Preheat oven to 350°F/177°C.
Beat butter on medium to high speed for about 30 seconds in a large mixing bowl. Add baking soda, brown sugar, nutmeg, cinnamon and chopped pecans, and beat until blended. Add egg, pumpkin pie filling and vanilla and beat until well combined, making sure to scrape down the sides of the bowl. On low speed, add flour and beat in as much as you can with the mixer. Scrape down sides, and stir in any remaining flour.
Line 2 cookie sheets with baking parchment, or spray with cooking spray (recommend Baker’s Joy). Drop dough 2 inches apart in rounded tablespoons onto the baking sheets, and gently press a pecan half onto each cookie. Bake cookies for 12-15 minutes, or until edges are firm and light golden brown. Cool on cookie sheets for a few minutes, and then transfer to wire racks to let cool more thoroughly.
In a saucepan, heat water and caramel candy until well melted. Drizzle molten caramel onto cookies while they are still on wire racks with a teaspoon, or with a small piping bag if desired (warning-the caramel will still be hot, so you might want to wear an oven mitt while you’re piping it). Let caramel drizzle firm before serving, about 10 minutes.