Step 1

Preheat oven to 350 degrees. Lightly grease 9x13 pan with non stick cooking spray and set aside. In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined.

Step 2

Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter.

Step 3

Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.

Step 4

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.

Step 5

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon.

Step 6

Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. {It's fine if some of the caramel layer is peeking through.}

Step 7

Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don't want batter on the toothpick.}

Step 8

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm. Serve plain or with vanilla ice cream or whipped cream.