In a large bowl, beat together cream cheese and butter for 2-3 minutes, or until fluffy.
Mix in vanilla extract and pumpkin pie spice, then add in canned pumpkin, powdered sugar, brown sugar and spice cake mix.
Once everything has come together, fold in toffee bits. (If mixture is too wet, add in more spice mix 1 tablespoon at a time.)
Turn mixture out onto a large sheet of plastic wrap and roll tightly into a ball, being careful to seal all the edges. Refrigerate until cheesecake ball is chilled and holds its form, 1-2 hours.
Place chocolate chips in a large, shallow dish. Unwrap cheesecake ball and gently transfer it to bowl with chocolate chips. Use your hands to either roll or coat cheesecake mixture in chocolate chips.
