Servings: Makes 16 bars (9 x 9-inch baking pan lined with parchment)

1/2 cup plus 2 tablespoons butter ½ cup plus 2 tablespoons butter
2 cups chocolate crumbs 2 cups chocolate crumbs
Two 8-ounce packages cream cheese, full fat Two 8-ounce packages cream cheese, full fat
1 large egg 1 large egg
3/4 cup canned pumpkin ¾ cup canned pumpkin
3/4 cup granulated sugar ¾ cup granulated sugar
1 teaspoon ground ginger 1 teaspoon ground ginger
1 teaspoon pumpkin pie spice 1 teaspoon pumpkin pie spice
1/2 teaspoon salt ½ teaspoon salt
1 cup dark chocolate chips 1 cup dark chocolate chips

Preheat the oven to 350°F.
In a small pot over medium heat, melt ½ cup of the butter. Pour it over the chocolate crumbs in a medium mixing bowl and use a wooden spoon or spatula to combine and evenly coat the crumbs.
Press the chocolate crumbs firmly into the prepared pan to create the base. Bake for 10 minutes. Remove from the oven and set aside.
In a stand mixer fitted with a paddle attachment, cream the cream cheese until light and fluffy. Scrape down the sides of the bowl and add the egg, pumpkin, sugar, spices, and salt. Beat again to combine until smooth. Scrape down the sides of the bowl at least once during this process.
Pour the batter over the chocolate base and return it to the oven to bake for another 30 minutes, or until the filling is firm to the touch.
Remove the bars from the oven and allow it to cool completely.
Meanwhile, in a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the chocolate chips and the remaining 2 tablespoons butter. Pour the melted chocolate over the top of the cooled pumpkin layer and use a small offset spatula to help spread it evenly. You can give the pan a light tap on the edge of the counter to help settle the chocolate in one smooth layer.
Place the pan in the refrigerator for about 30 minutes so the chocolate sets up.
Once the chocolate has set, run a knife along the edges of the pan that aren’t lined with parchment paper. Use the parchment paper handles to carefully lift the slab from the pan in one piece. Then use a large chef’s knife to cut the slab into 16 bars.