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

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

Add graham cracker crumbs and toss to coat evenly.

Press the mixture into the prepared pan to form an even crust.

Bake for about 10 minutes until set, then cool.

Beat the softened cream cheese and confectioners' sugar until smooth.

Spread the cream cheese mixture over the cooled crust.

Mix pudding mix with cold milk until thickened, about 3 minutes.

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

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

Spread the pumpkin mixture over the cream cheese layer.

Top with remaining whipped topping, chocolate chips, and toffee bits.

Cover and refrigerate for at least 4 hours before slicing and serving.