Weigh or measure the white and light brown sugars and set them aside. Weight or measure the flour, salt, baking powder and run a whisk through to blend. Juice the lemon and set it aside.
With a hand-held or stand mixer, blend the cream cheese and butter for a couple of minutes. Add the sugars and on medium-high speed blend till smooth about 2 to 3 minutes. Add the vanilla extract, lemon juice, and eggs one at a time.
Turn the mixer to a low speed and gradually add the flour mixture. Scrape the bowl sides down and add the caramel and cinnamon chips along with the pecans, mix till incorporated. Refrigerate the cookie dough for an hour.
Preheat oven to 350°. Using a medium-size cookie scooper add twelve scoops to a parchment-lined sheet pan with about 2" between scoops. Bake for 12-14 minutes. Move to a cooling rack when pulled from the oven.