Line a large baking sheet with heavy duty foil and spray liberally with cooking spray.
Arrange ginger snap cookies to cover the bottom of the foil lined baking sheet and set aside.
In a medium saucepan, melt butter and brown sugar over medium heat. Bring to a boil and add the pumpkin puree. Reduce heat and simmer for five minutes, stirring constantly. Quickly pour over the ginger snap cookies, ensuring all the cookies are covered.
Place baking sheet to the oven and bake for five to six minutes. Remove from the oven and scatter chocolate chips over caramel. Let the chocolate chips sit over hot caramel for about five minutes.
Spread chocolate to completely cover the caramel layer.
Top with roasted pumpkin seeds, toffee bits and a scattering of flaky salt.
Chill in the refrigerator for two to three hours until firm and set. Once set, break into pieces and enjoy!