Chocolate Swirl Pumpkin Tart with Chocolate Cookie Crust

Spiced pumpkin and dark chocolate swirled together inside a chocolate cookie crust create the ultimate Thanksgiving tart.

Chocolate Swirl Pumpkin Tart with Chocolate Cookie Crust |

You may or may not be aware of the fact that I do not like pumpkin. I know, I know. I’m the only one. And I’m crazy, obviously.

However, I noticed this season that there are a few exceptions to my pumpkin aversion— #1) I very much enjoy a slice of pumpkin pie with a dollop of whipped cream every Thanksgiving. It’s just tradition. And #2) I love the combination of pumpkin with chocolate. But not just a little bit of chocolate, a very heavy dose— almost more chocolate than pumpkin.

That’s where this incredible tart comes in.

Chocolate Swirl Pumpkin Tart with Chocolate Cookie Crust |

Chocolate Swirl Pumpkin Tart with Chocolate Cookie Crust |

It starts with a simple cookie crumb base. Inside is a traditional spiced pumpkin filling swirled together with melted chocolate. It bakes up just beautifully and looks quite impressive. No one needs to know how easy it is to make, it will be our little secret.

This tart would definitely be a fabulous addition to your Thanksgiving dessert table! Everyone is sure to love it— the chocoholics, pumpkin enthusiasts, and even pumpkin haters like me.

Chocolate Swirl Pumpkin Tart with Chocolate Cookie Crust |

Chocolate Swirl Pumpkin Tart with Chocolate Cookie Crust |

Chocolate Swirled Pumpkin Tart

Pumpkin pie with a chocolate swirl, baked into a chocolate cookie crust.


For the chocolate cookie crust:

  • 1 1/2 cups chocolate cookie crumbs
  • 2 tablespoons sugar
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted

For the filling:

  • 3 large eggs
  • 2/3 cup light or dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 15-ounce can pumpkin puree
  • 1/2 cup heavy cream
  • 1 1/2 cups bittersweet or dark chocolate, melted


  1. To make cookie crust, combine cookie crumbs, sugar, salt and butter together in small bowl and mix with fork. Press into buttered 8-inch tart pan. Bake at 350°F for 10 minutes. Set crust aside.
  2. To make filling, combine eggs, brown sugar, pumpkin pie spice and salt in bowl of stand mixer fitted with whisk attachment. Add pumpkin puree and heavy cream and mix until incorporated. Measure 1 cup of mixture and set aside.
  3. Set baked crust on sheet pan. Pour filling into crust. In bowl, combine melted chocolate with reserved filling. Spoon on top of tart and swirl into filling.
  4. Bake until center is set and no longer appears shiny, 40-45 minutes. Let tart cool to room temperature and store in fridge until ready to serve.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Disclosure: I am a paid contributor to the Go Bold With Butter website. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.

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