Preheat oven to 350℉. Line an 8x8 baking pan with foil. In a medium bowl, combine the gingersnap crumbs, coconut oil, and sugar. Stir until moistened. Press mixture into pan with the back of a rubber spatula. Bake for 10 minutes.
Pour pumpkin mixture over the crust, and smooth with a rubber spatula so it's even. Bake for 28-30 minutes until the center is set. Let cool completely. Once cooled, in a microwave safe bowl, melt the dark chocolate in 30 second increments. Once melted, stir in the coconut oil.