Preheat oven to 350F. Line a 9x9-inch baking pan with aluminum foil, spray with cooking spray, and set aside.

Melt the butter in a microwave-safe bowl about 1 minute. Add graham cracker crumbs and toss lightly to coat evenly.

Press mixture into the prepared pan, forming an even, flat crust. Bake for 10 minutes and set aside to cool.

In a medium bowl, beat the softened cream cheese and confectioners’ sugar until smooth.

Spread the cream cheese mixture over the cooled graham cracker crust.

In a large bowl, combine pudding mix and cold milk, whisk until thickened (about 3 minutes).

Add pumpkin puree and pumpkin pie spice to the pudding mixture, and whisk to combine.

Fold in half of the whipped topping until smooth.

Pour the pumpkin pudding over the cream cheese layer and smooth out.

Spread remaining whipped topping evenly over the pumpkin layer.

Sprinkle toffee bits and chocolate chips on top. Cover with plastic wrap or foil and refrigerate for at least 4 hours or overnight before serving.