Pumpkin Toffee Bars

Preheat oven to 350 degrees. Grease jellyroll pan (15x10) with cooking spray. In large bowl combine flour, baking powder, soda, cinnamon and salt. Set aside. In another large bowl, cream 1 cup butter with granulated and brown sugar until creamy. Add in pumpkin and 1 teaspoon vanilla. Mix in eggs until well incorporated. Slowly stir in flour mixture until blended. Pour into pan and bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. In medium saucepan, place evaporated milk and unwrapped caramels over medium heat. Stir with a wooden spoon until caramels are melted and smooth. Pour over pumpkin bars and spread evenly. Let set about an hour at room temperature. For icing, cream 1/4 cup butter and cream cheese in bowl. Add remaining teaspoon of vanilla. Slowly add in confectioner's sugar until well blended. In seperate bowl, whip heavy cream until medium peaks form. Fold into cream cheese mixture. Chill for 1 hour. Spread over caramel layer and garnish with toffee bits. Store in refrigerator.