Crunch: Heat oven to 350 degrees. Spread pecans on a baking sheet and bake 5 minutes. Seal 6 Ginger Man Cookies in plastic bag, and crush with rolling pin. Place in small bowl with toasted pecans and toss together.
Cream Cheese Mixture: In microwave-safe bowl, microwave white chocolate for 30 seconds. Stir, and repeat just until the chips are melted. Add the cream cheese and beat until fluffy, using a hand held electric mixer.
Pumpkin Mixture: In medium bowl, mix pumpkin and spice. Beat in marshmallow fluff.
Parfait assembly: Align 6 tall dessert glasses. Into each glass, divide and layer: the crunch, the cream cheese mixture, and the pumpkin mixture. Refrigerate 2 hours. When ready to serve, drizzle the caramel topping (to taste) over each parfait. Top each parfait with whipped cream, and garnish with a Ginger Man Cookie.