Preheat your oven to 350°F (175°C).

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.

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.

Pour the pumpkin mixture into a greased 9x13 inch baking dish. Add the ginger snap and graham cracker topping over the pumpkin filling then sprinkle while and dark chocolate chips on top.

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.

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!