In a large bowl cream butter, dark brown sugar, and vanilla till creamy and smooth. Add pumpkin, eggs and caramel sauce. Mix till incorporated.
In a separate bowl combine flour, baking powder, cinnamon, nutmeg, allspice, and clove. Whisk together. Add 1/2 cup at a time to pumpkin mix and whisk until all the dry ingredients are combined with wet. Batter should be pretty thick. Fold in Heath Toffee Bits.
Drop by the tablespoon full onto a greased cookie sheet and bake for 8-10 minutes. Let cool on wire rack. Store in air tight container.