Last week, I posted my chocolate chip pumpkin cookie recipe. You can see it here. I thought, they were okay, healthy tasting, but good enough to share. Well, that evening, Greg popped a few in his mouth and said, “These aren’t that good.” (Don’t fret, it was said in a nice way, and I actually like it when he tells me something isn’t good — why would I want to spend time and effort to make something that no one likes.) Anyway, I felt really bad for posting something that was yucky. Then Taryn came in, grabbed a cookie and said, “These are so good.” And the great cookie debate began.
We still don’t have a definitive answer on whether or not these are actually good — as of this morning, all five dozen are gone, so they couldn’t have been that bad. But, I do feel the need to apologize to anyone that made them and thought they weren’t that great. Sorry to waste your pumpkin and chocolate chips. To redeem myself, I offer you another pumpkin recipe. And this is really good — it was universally approved — no bake cheesecake graham cracker sandwiches.
I found the recipe at The Well Floured Kitchen. I’m in love with this blog. She is super cool and makes her own graham crackers. I had some nasty store bought ones left over from making smores with the cub scouts, so I used those. They were still wonderful, but I’m excited to go totally Martha and make the graham crackers — next time. But for now, here you go.
No Bake Cheesecake Graham Cracker Sandwiches
1/4 cup pumpkin puree (just pumpkin, not the pie filling stuff)
4 oz. cream cheese softened
2 tablespoons organic sugar
1/2 teaspoon pumpkin pie spice (or a little more if you like)
Mix the cream cheese and sugar. Add the remaining ingredients and mix.
Spread on your graham crackers and make sandwiches — sorry, there’s not much else to say other than if your cream cheese mixture seems a little too soft, put it in the fridge for a bit.
These things are so yummy. In fact, I need to wrap this up so I can go make some more. Enjoy.