Using a second piece of parchment paper, press half the batter into the bottom of your prepared pan, forming an even layer. Dough will be thick and sticky so just smash it together as best you can.
Sprinkle chocolate chips evenly over the batter. Using a large spoon, drizzle about 2/3 the caramel over the chocolate chips, and smooth into an even layer.
Add remaining batter on top of the chocolate and caramel, and firmly press into an even layer using the parchment piece. Make sure to cover all corners, and spread batter as evenly as you can. There will be some cracks, likely with caramel coming through.
Transfer to the preheated oven and bake for 20-25 minutes or until top is dry, set, and golden brown.
Remove from oven, and let cool on a wire rack. Once the pan is cool enough to handle, transfer to the refrigerator to set, at least one hour.
Once firm and set, remove from refrigerator and using the parchment overhang, pull bars from the pan. Set on a cutting board and slice into 9 large bars, or bite size pieces. It is important to cut the bars while they're cold because they get sticky as they warm up.
Serve at room temperature or slightly warmed and drizzle with remaining pumpkin spice caramel and flakey sea salt if desired.