Line a 10x15" cookie sheet with foil. Spray the foil with cooking spray. Place crackers on the foil so they are touching side by side.
In a sauce pan, melt the butter. Add the brown sugar and stir it in with the butter. Set the stove to medium heat and bring the butter/sugar mixture to a boil. Once it starts boiling, set the timer for 3 minutes so that it thickens.
Pour the sugar mixture evenly over crackers. Bake at 400 degrees for 10 minutes until brown and bubbly. Remove from oven.
Place about 60-70 unwrapped Pumpkin Spice Hershey Kisses over the toffee. Put the pan back in the oven for another 1-2 minutes, until the Hershey Kisses are starting to melt and can be spread. Remove from the oven.
Gently spread the Pumpkin Spice Hershey Kisses using a rubber spatula until there is an even layer over the toffee.
Sprinkle the chopped pecans over top the pumpkin spice layer and gently press them in with your hands.
In a microwave bowl, melt 1/2 cup chocolate chips, stirring every 20 seconds until they are completely melted and smooth. Use a spoon to drizzle the chocolate over the top of the toffee.
Freeze the toffee for about 30 minutes, or until it is firm.
Break or cut into pieces and store them in an airtight container.