Line a 9x9 baking dish with parchment paper

Spray parchment paper with cooking spray and set aside

Using a large saucepan, combine the sugar, butter, milk and pumpkin

Cook on medium to high heat until the mixture starts to boil while frequently stirring

Once mixture is smooth, place a candy thermometer into the mixture and continuously stir the mixture until the candy thermometer temperature reaches 234 degrees

Once at 234 degrees, remove pot from stove and mix in the chocolate chips, cinnamon, and marshmallow creme and continue to mix until melted

Pour mixture into the prepared pan and set onto the counter to cool and harden overnight

Remove from pan and cut into 1 inch squares.