Pumpkin Crisp With Gingersnap Topping

This Pumpkin Crisp is full of warm fall flavor, with a creamy pumpkin filling spiced with cinnamon and pumpkin spice. It bakes under a buttery oat crumble topping made with crushed gingersnaps, graham crackers, oats, and chocolate chips for a little extra texture and sweetness.

It has all the cozy flavor of pumpkin pie, but with a crisp, crumbly topping that makes it especially good for fall gatherings, Thanksgiving, or an autumn dessert at home.

Ingredients

For the Pumpkin Filling

• 1 cup pumpkin puree
• 3 large eggs
• 1 cup heavy cream
• 1 cup brown sugar
• 1 teaspoon pumpkin spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

For the Topping

• 1 ½ cups ginger snap cookies, crushed
• 1 ½ cups graham cracker crumbs (store-bought)
• 1/2 cup unsalted butter, melted
• 1/4 cup rolled oats
• 1/4 cup white chocolate chips
• 1/4 cup dark chocolate chips

Cook and Prep Time

• Serves: 6-8 
• Prep Time: 15 minutes 
• Cook Time: 45-55 minutes 
• Total Time: 1 hour 10 minutes 

How to Make Pumpkin Crisp

Preheat Oven
Preheat your oven to 350°F (175°C).

Make the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin spice, cinnamon, baking powder, and baking soda until smooth and well combined.

Prepare the Topping
In another bowl, mix the crushed ginger snap cookies, rolled oats, and graham cracker crumbs with the melted butter.

Mix until the crumbs are evenly moistened.

Assemble the Crisp
Pour the pumpkin mixture into a greased 9×13-inch baking dish.

Add the gingersnap and graham cracker topping over the pumpkin filling, then sprinkle with dark chocolate chips.

Bake
Bake in the preheated oven for about 45-55 minutes, or until the filling is set and the topping is golden brown.

You can check for doneness by inserting a knife into the center; it should come out clean.

Cool and Serve
Allow the crisp to cool slightly before serving.

It’s delicious warm, and you can top it with whipped cream or vanilla ice cream for extra indulgence!

A variety for this recipe is a Classic apple crisp with tender baked apples topped with a buttery oat crumble for a warm, comforting dessert that’s especially good in fall.

More Delicious Pumpkin Recipes

• Chocolate-drizzled pumpkin Bundt cake: This moist Bundt cake is flavored with warm fall spices and finished with chocolate drizzle and chopped pecans.
• Pumpkin cinnamon rolls: Soft, spiced rolls with a sweet glaze for a cozy fall breakfast or brunch.
• Cinnamon pumpkin pancakes: A seasonal breakfast made with pumpkin, cinnamon, and warm fall spices.
• Spiced pumpkin loaf: A moist pumpkin cake topped with sweet cherry sauce for a fruity fall dessert.
• Halloween pumpkin brownie cake: A rich chocolate brownie cake decorated with a fun pumpkin patch theme for fall and Halloween.

Serving Suggestions

• Whipped cream: Light, creamy, and not too sweet.
• Maple whipped cream: Adds a little extra fall flavor.
• Caramel sauce: Works especially well with the gingersnap-and-oat topping.
• Salted caramel sauce: Gives a nice contrast to the sweet pumpkin filling.
• Vanilla custard: Good served warm or cold.
• Crème fraîche: Slightly tangy and helps balance the sweetness.
• Mascarpone cream: Rich and creamy without overpowering the pumpkin.
• Chopped toasted pecans: Adds extra crunch.
• Melted chocolate: A small drizzle works well with the chocolate chips in the topping.
• Maple syrup: A drizzle is enough.