Preheat oven to 350 degrees. Prepare a 13x9 inch baking dish with non-stick spray or line with parchment paper.
In a microwave safe bowl melt together caramels and evaporated milk. Heat for 45 seconds and a time.
In the bowl for an electric mixer combing butter and brown sugar. Cream until light and fluffy, about 2 minutes. Add eggs, vanilla, and pumpkin puree. Mix until well combined, scraping the sides of the bowl as necessary.
Stir in flour, cinnamon, baking soda and salt.
Spread 2/3 of the batter into the bottom of the prepared baking dish. Bake for 5 minutes.
Remove from the oven sprinkle evenly with chocolate chips. Pour melted caramel. Drop spoonfuls of the remaining batter over the caramel.
Bake for 25-30 minutes. A tester should come out clean from dough, there will be some caramel on it.