1/2 c. butter + 2 TB
2 c. chocolate crumbs (for crust)
Two 8-oz packages cream cheese
1 large egg
1/4 c. canned pumpkin
3/4 c. granulated sugar
1 tsp ginger
1 tsp pumpkin pie spice
1/2 tsp salt
1 c. chocolate chips
Preheat oven to 350. Melt 1/2 c. butter and pour over chocolate crumbs, evenly coating crumbs. Press chocolate crumbs firmly into a buttered 9×9 pan, lined with parchment paper to create the base. Bake for 10 min. Remove from oven and set aside.
Beat cream cheese until light and fluffy. Add egg, pumpkin, sugar, spices and salt. Beat again to combine. Pour batter over chocolate base and return to oven to bake for 30 min. or until filling is firm to touch.
Remove from oven and cool completely.
Melt chocolate chips and remaining 2 TB of butter and then pour over top of cooled pumpkin layer and use spatula to spread evenly. Set in refrigerator for 30 min. until chocolate sets up. Run knife around edges. Use parchment handles to carefully lift the slab from the pan in one piece. then cut into bars.