In a mixing bowl, combine softened cream cheese, canned pumpkin, sugar, and pumpkin pie spice. Mix until smooth, then gently fold in the Cool Whip until it's light and fluffy—this should take about 1-2 minutes.

Take a flour tortilla and spread a generous scoop of the pumpkin filling across the center. Roll it up tightly and place it seam-side down on a serving platter. Repeat the process with the remaining tortillas.

In a small bowl, mix melted butter with cinnamon and sugar. Brush this mixture over the rolled enchiladas, giving them a beautiful, glistening finish.

Generously drizzle caramel sauce over the top of your enchiladas, allowing it to soak into the filling slightly and add that extra layer of sweetness.

These enchiladas are best enjoyed fresh. Consider garnishing with whipped cream or a scoop of vanilla ice cream for a delightful contrast!