Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish.
For the crust combine the flour, oats, sugar, brown sugar. Add the butter and cut in with a pastry cutter or fork until crumbly. Reserve 1 cup of the mixture for the topping.
Pat the crust into the prepared pan. Remember to 1 cup of the crust for the topping. Place the crust in the oven and bake for 10 minutes
While the crust is baking prepare the filling. Beat the cream cheese with an electric mixer for a 1 minute or 2 until creamy. Add the sugar, spices, and salt and beat until well blended. Add the eggs and beat in. Add the pumpkin puree and beat in.
For the topping add the chopped nuts and caramel bits to the reserved crumble.
Once the crust has baked for 10 minutes remove from the oven and pour the prepared filling over the crust. Sprinkle the topping over the pumpkin mixture. Place back in the oven and bake for another 45 to 50 minutes.
Cool and serve.
If you prefer you can change out the caramel bits for toffee chips.
The caramel bits that I used are the Kraft brand.
If there are leftovers it is best to store the bars in the refrigerator.