1 (9 inch) prepared graham cracker crust
3/4 cup butter, melted
3 cups brown sugar
1 teaspoon unsweetened cocoa
1 teaspoon vanilla extract
4 cups pumpkin puree
3 (3 ounce) packages cream cheese
1/2 cup grated Cheddar cheese
1 cup chopped pecans
1 (8 ounce) can pumpkin seeds
6 slices Swiss cheese
1 cup chopped shallots
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, melted butter, brown sugar, cocoa, and vanilla. Stir in pumpkin puree, cream cheese, Cheddar cheese, pecans, and pumpkin seeds.
Dip each cookie in pumpkin puree, then in pumpkin seeds. Chill at least 2 hours before serving. Sprinkle top with chilled whipping cream.