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Chocolate Pumpkin Graham Crisp {+ Video}

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This is your new favorite Thanksgiving dessert recipe! Learn how to make this easy chocolate pumpkin skillet crisp! Rich chocolate, blended with healthy pumpkin into a warm, soft, cobbler-like cake with a crunchy graham cracker crisp topping. Heavenly! Easily adapted to be gluten free.

The texture of this chocolate pumpkin skillet crisp is more cobbler-y, soft cake-y like with a brown sugar crunchy crisp topping. Basically a crustless pie! And it’s so amazing warm, because it’s soft, warm and plain old wonderful, especially if you serve it with a scoop of vanilla or chocolate ice cream melting slowly on top!

Are you a pumpkin or chocolate fan? Try these seasonal family favorites! Chocolate Silk Mini Pies, Easy Spice Pumpkin Cake, White Chocolate Cheesecake and these delicious tender Pumpkin Maple Scones.

Image of Chocolate Pumpkin Skillet Crisp in cast iron skillet with napkin and forks nearby.

THE BEST PUMPKIN SKILLET CRISP WITH CHOCOLATE!

In our house pumpkin is not a favorite, my hubby and boys are all about chocolate, chocolate and more chocolate.

But Thanksgiving and fall are all about pumpkin, so what’s a girl to do? Inspired by this amazing Triple Chocolate Pumpkin Pie from my blogging friend at Who Needs a Cape?, I set off on creating a smooth and creamy chocolate Pumpkin Skillet Crisp!

Ingredients shot for Chocolate Pumpkin Crisp.

INGREDIENTS FOR THIS SKILLET CRISP

Ingredient shot for Graham Crisp topping salt, butter, graham crackers, chocolate chips, flour, brown sugar, butter and pecans.

GRAHAM CRISP TOPPING INGREDIENTS

  • ½ cup all purpose flour (substitute with Gluten Free All Purpose flour if desired, or even oat flour!)
  • 1 cup dark brown sugar
  • 7-8 graham crackers, about 1 cup graham cracker crumbs (replace with Gluten Free Grahams) <– my favorite brand.
  • ¾ cup butter (1 ½ sticks), softened
  • 6 oz milk chocolate chips (optional)
  • ½ cup chopped pecans (optional)

How to Make a Pumpkin Skillet Crisp

Start by preheating the oven to 375F degrees and lightly spray or grease a 10″ cast iron skillet (you may also make this in a 9×13 inch baking pan).

Process shots for graham crisp topping 1. graham cracker crumbs with butter, flour, brown sugar. 2. pulsed grahams with butter. 3. adding chocolate chips to pulse. 4. Adding crumbles to top of crisp.
  1. Pulse the graham crackers in food process (or baggie and smash using a rolling pin) and pulse until crumbs. Add the flour, brown sugar, salt and softened butter and pulse until combined.
  2. Toss in chocolate chips, pulsing to break apart slight if desired.
  3. Place in freezer for 10-30 minutes to firm up while assembling the pumpkin crisp.
Process shots fpr chocolate pumpkin crisp. 1. Eggs, sugars, and whisk. 2. adding pumpkin puree to egg mixture. 3. adding pumpkin pie spice. 4. pouring heavy cream in pumpkin mixture.

Assemble the chocolate pumpkin cobbler

  1. Using a glass bowl (that doesn’t touch the water), place it over a pot of simmering, but not boiling water. Toss in chocolate and butter, stirring constantly, until melted. Remove and allow to sit while preparing the rest of the mixture. You may also place chocolate and butter in a microwave safe bowl and microwave at 30 second intervals, stirring in between. Stop when there are still a few bits of chocolate still peeking through and keep stirring until melted.
  2. In a large mixing bowl whisk together, eggs, and sugars to combine.
  3. Mix in pumpkin puree (mine was organic and tends to be a little more firm), just whisk until smooth!
  4. Add the pumpkin pie spice, vanilla extract and kosher salt, heavy cream and whisk well.
Process shots for chocolate pumpkin crisp. 5. Pouring a little pumpkin mixture into warm chocolate to temper. 6. Adding cooled and tempered chocolate mixture to pumpkin. 7. Pouring into prepared skillet. 8. Ready for the crisp topping
  1. Pour a little of the pumpkin mixture into the chocolate and whisk to temper and cool the chocolate.
  2. Pour cooled chocolate into the balance of the pumpkin mixture. Whisking to combine.
  3. Pour into prepared cast iron skillet or 9×13 baking dish.
  4. May be baked at this point if the crisp topping is not desired.
Process shot adding crisp topping on top of Chocolate Pumpkin Skillet Crisp

ADDING CRISP TOPPING

  • Remove the graham cracker crisp topping from the freezer, using your hands, break apart and squeeze into medium and larger chunks. See pro tip below if your pumpkin mixture is really runny.
  • Carefully place large and medium chunks over the top of the chocolate pumpkin cake mixture.
  • If desired, sprinkle with pecan pieces.
  • Bake at 375F (sea level) or 400F (3500+ feet, high altitude) and bake for 40-50 minutes until set in middle and top is golden. If it starts browning too quickly, simply place a loose piece of foil over the top.

FRESH TIP | If your pumpkin chocolate mixture is really runny, try adding one piece of the topping, if it stays on top keep going. If it sinks, you might consider baking the chocolate pumpkin cake, 20 minutes, then add the crisp toppings.

Wooden spoon with scoop out of chocolate crisp skillet dessert

HOW TO SERVE THIS SLAM DUNK THANKSGIVING DESSERT

This gooey, cake-y cobbler / crisp is best served warm. Remove from oven and cool 10-15 minutes.

  • Spoon into bowls with a scoop of vanilla or even chocolate ice cream.
  • Or top with fresh whipped cream with a little fresh grated nutmeg or cinnamon on top.

CAN I MAKE CHOCOLATE PUMPKIN COBBLER AHEAD OF TIME?

Yes, if you make it ahead, cool completely and then refrigerate. When ready to serve, it’s best served warm, pop in a 250-300 degree oven for 10-20 minutes.

CAN I FREEZE PUMPKIN CRISP?

I haven’t actually tried it, but like most crisps and cakes, this should freeze beautifully for up to 3 months well covered. When ready to serve, allow to thaw or place frozen (make sure your pan or dish is safe going from freezer to oven) in 325 oven, lightly covered with foil and heat for 10-20 minutes until warmed through.

Scoop of chocolate crisp in white bowl with fresh whipped cream on top, sprinkled with chopped pecans.

HOW TO MAKE GLUTEN FREE

Hopefully you’ve been around me long enough to know that while I am not gluten free, my brother and his family are along with numerous friends, so I always try and have alternatives to make a dish gluten free if possible. And this pumpkin crisp is totally possible!.

  • The cake portion of the crisp is naturally gluten free, you could opt to just not make the topping and call it grand!
  • OR….you could swap out the AP flour for GF AP flour or even oat flour, and be sure to purchase gluten free graham crackers, or replace with equal amount of oats (not quick cooking) and of course, make sure they are gluten free.

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Pinterest long pin for Chocolate Pumpkin Graham Crisp, top image hand placing graham crisp topping on top of chocolate pumpkin mixture. Bottom image is baked chocolate pumpkin crisp in cast iron skillet.

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Image of cast iron skillet with chocolate pumpkin crisp, chocolate chips and forks and napkins laying behind.
Yield: 8-10 servings

Easy Chocolate Pumpkin Graham Crisp

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Learn how to make this easy chocolate pumpkin skillet crisp! Rich chocolate, blended with healthy pumpkin into a warm, soft, cobbler-like cake with a crunchy graham cracker crisp topping. Heavenly! Easily adapted to be gluten free.

Ingredients

TOPPING

Instructions

Start by preheating the oven to 375F or 400 (high altitude) degrees and lightly spray or grease a 10" cast iron skillet (you may also make this in a 9x13 inch baking pan).

Make the Crisp Topping

  1. Pulse the graham crackers in food process (or baggie and smash using a rolling pin) and pulse until crumbs. Add the flour, brown sugar, salt and softened butter and pulse until combined.
  2. Toss in chocolate chips, pulsing to break apart slight if desired.
  3. Place in freezer for 10-30 minutes to firm up while assembling the pumpkin crisp.

    Chocolate Pumpkin Crisp Batter
  1. Using a glass bowl (that doesn't touch the water), place it over a pot of simmering, but not boiling water. Toss in chocolate and butter, stirring constantly, until melted. Remove and allow to sit while preparing the rest of the mixture. You may also place chocolate and butter in a microwave safe bowl and microwave at 30 second intervals, stirring in between. Stop when there are still a few bits of chocolate still peeking through and keep stirring until melted.
  2. In a large mixing bowl whisk together, eggs, and sugars to combine. Mix in pumpkin puree (mine was organic and tends to be a little more firm), whisk until smooth! Add the pumpkin pie spice, vanilla extract and kosher salt, heavy cream, and whisk well.
  3. Pour a little of the pumpkin mixture into the chocolate and whisk to temper and cool the chocolate.
  4. Pour cooled chocolate into the balance of the pumpkin mixture. Whisking to combine. Pour into prepared cast iron skillet or 9x13 baking dish. May be baked at this point if the crisp topping is not desired.
  5. Remove the graham cracker crisp topping from the freezer, using your hands, break apart and squeeze into medium and larger chunks. See pro tip below if your pumpkin mixture is really runny.
  6. Carefully place large and medium chunks over the top of the chocolate pumpkin cake mixture. If desired, sprinkle with pecan pieces.
  7. Bake at 375F (sea level) or 400F (3500+ feet, high altitude) and bake for 40-50 minutes until set in middle and top is golden. If it starts browning too quickly, simply place a loose piece of foil over the top.

Notes

FRESH TIP | If your pumpkin chocolate mixture is really runny, try adding one piece of the topping, if it stays on top keep going. If it sinks, you might consider baking the chocolate pumpkin cake, 20 minutes, then add the crisp toppings.

GLUTEN FREE | Either omit crisp topping all together as the chocolate pumpkin gooey cake is naturally gluten free or replace the all purpose flour with GF flour or oat flour and the grahams with GF Graham Crackers or replace with equal amounts GF Oats.

MAKE AHEAD TIPS | Yes, if you make it ahead, cool completely and then refrigerate. When ready to serve, it's best served warm, pop in a 250-300 degree oven for 10-20 minutes.

FREEZE INSTRUCTIONS | This should freeze beautifully for up to 3 months well covered. When ready to serve, allow to thaw or place frozen (make sure your pan or dish is safe going from freezer to oven) in 325 oven, lightly covered with foil and heat for 10-20 minutes until warmed through.

Serve with a scoop of vanilla or chocolate ice cream or fresh whipping cream.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 486Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 123mgSodium: 344mgCarbohydrates: 57gFiber: 2gSugar: 43gProtein: 5g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

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