Preheat the oven to 350°F. Line an 11x7-inch baking dish with foil and spray it with cooking spray, set aside.
In a large bowl cream together ½ cup unsalted butter, softened to room temperature and ⅓ cup packed light brown sugar until light and fluffy, about 2 minutes.
Add 1 cup all-purpose flour, ½ teaspoon pumpkin pie spice, and a pinch of salt and mix it in until combined with no dry patches.
Press the mixture into the bottom of the baking dish and bake for 15 minutes until it no longer looks raw and is lightly browned.
Spread 1 cup canned pumpkin pie filling on top.
Layer 11 ounce bag of butterscotch chips, then 1 cup toffee bits, then 2 cups chopped pecans.
Pour the 14 ounce can of sweetened condensed milk on top and bake for an additional 30-35 minutes until browned on top.
Let the bars cool in the pan completely.
Once they are completely cool, cut them into bars. Store in the refrigerator until serving.
Notes
You can substitute the butterscotch chips with semi-sweet chocolate chips, white chocolate chips or cinnamon chips if you'd like.
These can be frozen, see my tips above.
Make sure you use pumpkin pie filling and not pumpkin puree.
These need to be fully cooled before cutting so they have time to finish setting up.
A 9" square pan can be substituted for the 11"x 7" pan (cooking time will need to be slightly adjusted. Keep an eye and make sure your bars are fully set).