Step 1: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the canned pumpkin puree, brown sugar, pumpkin pie spice, and 1 teaspoon vanilla extract. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
Step 2: In a separate large, chilled bowl, combine the heavy cream, powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
Step 3: Place about half of the cubed pound cake at the bottom of a 3-quart trifle dish, forming an even layer.
Step 4: Evenly spread half of the pumpkin cream cheese mixture over the pound cake layer.
Step 5: Sprinkle about one-third (1/2 cup) of the toffee bits over the pumpkin layer.
Step 6: Carefully spread half of the whipped cream over the toffee bits.
Step 7: Repeat the layers: remaining pound cake, remaining pumpkin cream cheese mixture, and another one-third (1/2 cup) of the toffee bits.
Step 8: Top the second pumpkin layer with the remaining whipped cream. You can create decorative swirls using a spatula or pipe it with a star tip.
Step 9: Finish by generously sprinkling the remaining toffee bits (1/2 cup) over the top of the trifle.
Step 10: Chill the trifle for at least 2-3 hours in the refrigerator before serving to allow the flavors to meld and the layers to set. For best results, chill overnight.