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

In a microwave-safe bowl, melt the butter, about 1 minute.

Add graham cracker crumbs and toss lightly to coat fully.

Press mixture into prepared pan, forming an even crust.

Bake the crust for 10 minutes, then set aside to cool.

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

Spread cream cheese mixture evenly over cooled crust.

In a bowl, whisk pudding mix with cold milk until thickened, about 3 minutes.

Add pumpkin puree and pumpkin pie spice, mixing until smooth.

Fold in half of the whipped topping into the pumpkin mixture.

Pour pumpkin mixture over cream cheese layer and smooth out.

Spread remaining whipped topping over the pumpkin layer.

Top with toffee bits and chocolate chips. Cover and refrigerate for at least 4 hours before serving.