Preheat the oven to 375° F.
With a hand mixer, whip the cream cheese, egg, and sugar until smooth and creamy.
Add the pumpkin puree, pumpkin pie seasoning, and vanilla extract. Blend until fully combined.
Using your hands or a rolling pin, stretch each puff pastry shell until it is 1/2 again as large as the original, striving for an even thickness.
Line the cups of a muffin pan with the dough, then spoon approximately 2 tablespoon of the filling into each dough cup until all the filling has been used.
Bake for 20 minutes, or until the cheesecake filling has set and the crusts are a light golden color.
Place on a rack and cool completely in the muffin pan, then transfer to a covered container and refrigerate until ready to serve.
Just before serving, melt the caramel squares and the cream until smooth and somewhat viscous. The mixture should be thick enough to drizzle in streams, but not so thick as to pool after drizzling. Add more cream or some water if necessary to thin the caramel.
Stir in the salt.
Drizzle the caramel over the chilled mini pies and serve.