Preheat oven to 350F. Line a 9x9 inch baking pan with foil and spray with cooking spray.

Melt the butter in a microwave-safe bowl, about 1 minute.

Add graham cracker crumbs and toss to coat evenly.

Press mixture into prepared pan, forming an even crust.

Bake for 10 minutes or until set; cool for 10 minutes.

Mix cream cheese and confectioners’ sugar until smooth.

Spread cream cheese mixture over crust in the pan.

Prepare pudding by mixing pudding mix and milk until thickened.

Add pumpkin puree and pumpkin pie spice to pudding; mix well.

Fold in half of the whipped topping into pumpkin mixture.

Spread pumpkin mixture over cream cheese layer.

Evenly spread remaining whipped topping over the pumpkin layer.

Sprinkle toffee bits and chocolate chips on top and refrigerate for at least 4 hours.