- 15 minutes
- 40 minutes
- Preheat the oven to 375°F. Spray a 9x13 baking pan with nonstick cooking spray and line with parchment paper. Set aside.
- Mix together the crushed gingersnaps, butter and 1/4 cup of sugar in a large bowl until combined. Press the gingerbread mixture evenly into the bottom of the prepared pan.
- Whisk together the pumpkin, evaporated milk, remaining sugar, brown sugar, eggs cinnamon and ginger in a large bowl until smooth. Fold in 1 cup of the chocolate morsels until combined. Pour the pumpkin mixture into the prepared pan.
- Bake until the filling is set, about 30-40 minutes. Let it cool at room temperature before cutting into squares. Top each square with the whipped topping and remaining chocolate morsels.
Recipe Tip: Add toasted mini marshmallows on top for an extra sweet treat!