And in the blink of an eye, it’s that time of year again where everywhere you go, every one of our senses are overwhelmed with all things pumpkin.  And I am NOT offended by it!  In fact, I am one of those crazed people who rushes to my local grocery store and stocks up on cans  of Libby’s Pumpkin Puree as soon as the first fall leaf touches ground.  Clearly I am not the only one, as the first store I went to was wiped clean of any trace of this fall elixir.

A few weeks ago I stumbled across a recipe that is perfect if you ever have a little bit of pumpkin left over in a can (but who are we kidding, this is a very rare scenario).  Since this recipe requires only a half cup of pumpkin per batch, it really is the perfect option to help you rid any left overs you may have.

These cookies are equal parts chewy and savory, and have just enough crunch from the graham cracker crumb coating.  Another lovely fact about these scrumptious little fall treats is they require no eggs, baking powder, or baking soda.  So you don’t have to worry about having any sort of rising issues (joy!).  And I recommend eating these chilled, like you would actual cheesecake, and with a cup of Pumpkin Spice Latte of course!