1. Preheat oven to 350°.
2. In a large mixing bowl, add pancake mix, pumpkin, oil, egg and spice. Using a hand mixer, beat on high for 3 min., stopping halfway through to scrape the sides of the bowl (mixture will be thick).
3. Transfer batter to a greased 9x13" pan; spread evenly.
4. Bake in preheated oven until a toothpick inserted in the center comes out with a few moist crumbs attached (40-50 min.).
5. When cake is done, remove from oven and set aside to cool for 5 min. Meanwhile, in a medium mixing bowl, whisk together half-and-half, condensed milk and espresso.
6. Use the handle of a wooden spoon to poke approx. 25-30 evenly spaced holes into the cake about 1" apart.
7. Pour espresso mixture slowly over the cake; cool in the refrigerator for 10-15 min.
8. Remove cake from refrigerator; spread with whipped cream.
9. Sprinkle cake with toffee bits and chocolate chips; drizzle with caramel sauce.
10. Return to the refrigerator; refrigerate for 2 hrs. to overnight before slicing and serving.

Tasty Tip:

• Kowalski's Pumpkin Spice Pancake & Waffle Mix (available seasonally in the Grocery Department), may be substituted for Kowalski's Buttermilk Pancake & Waffle Mix. Reduce pumpkin pie spice to 2 tsp.

Find It!

• Find Kowalski's Sea Salt Caramel Sauce near the ice cream toppings.