Preheat the oven to 350 degrees F. Spray 3 6-well donut pans generously with cooking spray.
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. In a second medium bowl, whisk together the buttermilk, brown sugar, egg, yolk, oil, vanilla and pumpkin puree. Whisk to combine till smooth and lump-free. Add dry ingredients to pumpkin mixture, stirring just until flour disappears.
Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 the way full. Bake for 15-18 minutes, or until the top of the donuts spring back when touched. Let cool in pan for 5 minutes, then invert onto a wire cooling rack, bottom side up.
Make the caramel sauce following the directions given in this recipe. Dip each donut into the sauce (make sure the sauce is not too hot so you don't get burnt), then sprinkle with chopped pecans.