*Because you should always try new things when you want to share, haha....
(Actually, we made four different treats, but two are already on this blog.)
Fortunately they were both very yummy, and the recipes need to be kept!
The first recipe can be found HERE, and I'm copying the info to this blog in case it is ever deleted from the other. This one has a subtle flavor and should not be eaten immediately after the other treat, haha.... These are very light, and as stated in the original source, the perfect introduction to fall flavors. We've now made them twice since Christmas, so I'm okay eating it any time of year! This was possibly my favorite treat we shared this year.
Pumpkin Cheesecake Cookies:
Ingredients:
8oz cream cheese, room temperature
1/2 cup butter, room temperature
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 cups granulated sugar
1 tsp vanilla
2 cups flour
1/2 cup graham cracker crumbs
1 1/2 tsp pumpkin pie spice*
1/2 tsp cinnamon
1/2 cup graham cracker crumbs (for rolling the cookies in)
1/4 tsp pumpkin pie spice (optional)
*I don't have pumpkin pie spice. We did 1/2 tsp ground ginger, 1/2 tsp ground cloves and 1/2 tsp nutmeg
Directions:
In a large bowl, stir together cream cheese, butter and pumpkin until smooth. Add the sugar and vanilla until combined. Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice and cinnamon. Mix until smooth. Scoop into balls and roll in the remaining graham cracker crumbs, which may include the optional pumpkin pie spice.
Place cookie balls on sheets lined with parchment paper (we use silpats). Bake for 15 mins at 350*. Remove from oven and flatten slightly, with your fingers or with the bottom of a glass. Bake three more minutes.
Allow to cool completely. Store in the fridge, just like cheesecake!
(the photo shows the dough balls rolled in chocolate graham crackers. Usually we've used regular. Both ways are delicious!)
The second recipe can be found HERE. It was possibly the family favorite. It has a much stronger flavor, and I wondered if my kids would even like it. HA. They definitely did!
Gingerbread Cookie Bars:
Ingredients:
1/2 cup butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
1/3 cup molasses
1 egg
2 tsp baking soda
2 cups all-purpose flour
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
Cream Cheese Frosting (or just dust with powdered sugar)
1/2 cup butter, softened
1 8oz pkg cream cheese, softened
1 lb (3 3/4 cups) powdered sugar
1 tsp vanilla extract
Preheat oven to 350*. Cooking spray all over a 9x13 inch baking dish. (I covered it in foil, and sprayed the foil).
In a large bowl, beat butter, sugar, brown sugar, vanilla and molasses on medium speed until creamy. Add the egg and stir until completely incorporated. Add baking soda, flour, spices and salt, and mix until well combined. Spread dough into prepared pan, using clean hands or a rubber spatula to press the dough to the edges of the pan.
Bake 15-20 minutes, do not overbake! Cool in pan, on a wire rack.
When bars have cooled, frost with cream cheese frosting or dust with powdered sugar. Cut into squares to serve.
If using frosting: (I recommend it!!)
Cream together the butter and cream cheese. Add the powdered sugar and vanilla. Slowly mix on low and then beat on high til light and fluffy.
ETA 12/23/18: This was a huge hit all three years we've made it and I have shared this link more than a couple times. So here's some tips. It is a very tacky dough when it's ready to go in the pan. I start with a rubber spatula, but I have to use my hands to smash it into the corners. When you pull it out of the oven it is puffy and as it cools it kind of sinks down the way it looks above, leaving you plenty of space for frosting.
