Preheat oven to 350 degrees F.
Place melted butter and graham cracker crumbs in a large bowl, then mix to combine. Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.
In another large bowl, beat the pumpkin, cream cheese, sugar, and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer the chocolate chips evenly over the pumpkin layer, coconut, and condensed milk.
Bake for 22-25 minutes or until the top is golden brown. Remove and let cool. **Before bars cool completely, use a plastic knife to run around the edges to loosen.
Once cooled, carefully remove the bars from the cups and arrange on a serving tray. Drizzle with warm caramel and chill until ready to serve.