Combine the 1 1/2 cups graham cracker crumbs, 1/3 cups white sugar, and 6 TBSPS melted butter. Press into the bottom of an 8 by 8 inch pan (9 by 9 would work as well).
Mix together the softened cream cheese, powdered sugar, 1/2 cup pumpkin, 4 ounces of the whipped topping, 1 tsp cinnamon, and 1/8 tsp nutmeg until well combined and smooth. Spread gently over the graham cracker crust.
Mix together the chocolate pudding mix and 1 1/2 cups milk until fully combined. Let sit for five minutes and then spread over the pumpkin layer.
Top with the remaining 4 ounces whipped topping. Refrigerate for at least four hours.
Right before serving, sprinkle on the chocolate chips, then the graham cracker pieces, and then the mini marshmallows. Use a sharpe knife to cut, and make sure to get to the bottom of the pan before using a metal spatula to remove the pieces.