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

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

Add the graham cracker crumbs and toss lightly to coat evenly. Press the mixture into the prepared pan to form a crust. Bake for 10 minutes and allow to cool.

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

Spread the cream cheese mixture evenly over the cooled crust.

In a large bowl, whisk together the pudding mix and cold milk until thickened.

Add pumpkin puree and pumpkin pie spice to the pudding, mixing well.

Fold in 1/2 cup of whipped topping into the pumpkin mixture.

Pour the pumpkin mixture over the cream cheese layer and spread evenly.

Spread the remaining whipped topping over the pumpkin layer.

Sprinkle with toffee bits and mini chocolate chips. Cover and refrigerate for at least 4 hours or overnight before serving.