2 cups sugar cookie crumbs (pulverize 6-8 large sugar cookies in the food processor)
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
In a medium bowl, mix cookie crumbs, cinnamon and melted butter until well blended. Press mixture into an 8 or 9 inch pie plate.
Bake at 350 degrees F for 10 minutes. Cool.
For the filling:
2 8-ounce packages of cream cheese, softened
2/3 cup sugar ( Use more or less according to your taste)
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup toffee bits
2 cups dulce de leche or caramel sauce of your choice, divided. (You may have to soften the dulce de leche to make it "swirlable". I microwaved mine on 50% power for about 10-15 seconds.)
Beat cream cheese and sugar together on medium speed until fluffy, about 2 minutes. Add pumpkin, cinnamon, ginger and nutmeg and beat until completely combined.
Mix in the toffee bits and swirl in 1 cup of the dulce de leche or caramel sauce.
Pour the filling into the pie plate and smooth it out. Refrigerate until firm, about 4 hours.
Spread the second cup of dulce de leche or caramel sauce evenly over the top of the pie.
If desired, use another 1/2 cup of dulce de leche to pipe rosettes or other design on top of the pie.
Chill until the topping is firm.