Mix graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl until the texture resembles wet sand. Press firmly into a 9x13-inch baking dish, creating an even base layer. Use the bottom of a measuring cup to pack it down tightly so it holds together when cut.

Beat softened cream cheese on medium speed for 2 minutes until fluffy and smooth. Add pumpkin puree, powdered sugar, vanilla extract, and all spices, mixing until fully combined and no streaks remain. The pumpkin bars no bake filling should be light orange and homogeneous.

Gently fold whipped topping into the pumpkin mixture using a spatula, being careful not to deflate the whipped topping. Do this in two additions—first fold half, then fold in the remaining half. Chill for 20 minutes before spreading to prevent it from sinking into the crust.

Spread the pumpkin filling evenly over the prepared crust, smoothing the top with an offset spatula or back of a spoon. Make sure it reaches all corners and edges for uniform bars when cut. No bake pumpkin cheesecake bars need this step done gently to maintain the airy texture.

Drizzle caramel sauce in thin lines across the top, then sprinkle pecans and chocolate chips over the surface. Refrigerate for at least 4 hours, preferably overnight, until the bars are firm enough to cut cleanly. Store covered until serving time.