In a small bowl, stir together cookie cumbs and butter until the crumbs look like wet sand.
Press the cookie crumbs into a 9x13 baking pan evenly. Don't press it up the sides of the pan.
In a large mixing bowl, add in the cream cheese and dry butterscotch pudding mix. Beat with a hand mixer on medium until incorporated.
Add in 1/2 cup pumpkin puree and beat until smooth. Repeat with the remaining pumpkin puree. Beating the puree in batches prevents the mixture from becoming lumpy. Scrape down the bowl and beat in any remaining cream cheese.
Add in the brown sugar and granulated sugar, pumpkin pie spice, vanilla extract, and butter. Beat until thoroughly combined.
Fold in the light whipped topping until the mixture is light and fluffy.
Spread the cheesecake mixture on top of the cookie crust. Be sure it's evenly spread out and hits all edges of the baking pan. Set aside.
In a medium bowl, whisk together the two boxes of butterscotch pudding mix and milk until it becomes thick. It will take about 2 minutes.
Spread the pudding on top of the cheesecake mixture. Because the cheesecake is soft, I scattered dollops of pudding on top and spread out each mound until it was evenly spread out and went to the sides of the pan.
Spread the remaining whipped cream on top of the pudding by scattering mounds of it whipped topping on top of the pudding. Carefully spread out the whipped cream. Be sure to spread it to the edges. I used a spoon and made small circles in the whipped cream. Cover and chill for at least two hours. I let mine sit overnight in the fridge.
Before serving, add the cinnamon to a small sifter. Sift the cinnamon all over the top. Stagger the candy pumpkins on top. Add the butterscotch sauce into a sandwich bag and cut a very small hole into one corner of the bag. Drizzle the sauce in between the pumpkins.