The season of fall brings out the true baker in me. Quite honestly its the smells that fill the house while the noise of our little ones fill the halls of our home. It's brings JOY to my soul. I cherish this time of year. It's also the best time of year to run outside because of the cool weather which makes it "ok" to have all the sweets & baked goods in the house! This recipe is fairly easy but just a little time consuming! You will want to bring this to any fall holiday parties or if you are having people over during the thanksgiving season! They will not disappoint I can promise you that! 

RECIPE: 

Ingredients: 

For the crust:

• 1⅔ cup graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons sugar

For the cheesecake layer:

• 16 ounces cream cheese, softened
• ½ cup sugar
• 2 eggs
• ¼ cup sour cream
• 1 teaspoon vanilla extract

For the pumpkin layer:

• 1 cup pumpkin puree, canned (not pumpkin pie mix)
• 2 eggs
• ½ cup milk
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• ¼ cup water

For topping:

• Whipped cream

INSTRUCTIONS: 

1. Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside

To make crusts:

1. In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
2. Lightly press crumb mixture into prepared baking dish

To make cream cheese layer:

1. In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
2. Add eggs, one at a time to cream cheese mixture, beating well after each addition
3. Add vanilla extract and beat one more time
4. Spoon mixture on top of prepared crust and spread evenly
5. Bake for about 30-35 minutes or until just set
6. Remove from the oven and cool completely on a cooling rock
7. While the crust is cooling prepare the pumpkin layer

To make a pumpkin layer:

1. In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
2. Cook and whisk every few minutes for 10 minutes
3. Remove from the heat and whisk in the vanilla extract
4. In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften
5. Turn heat to low and stir to melt gelatin completely
6. Remove to heat
7. Add gelatin mixture to pumpkin mixture and combine until smooth
8. Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
9. Cut into bars
10. Serve with whipped cream if desired

Alright ya'll, I'm not gonna lie. Fall is my top favorite time of the year. The chilly crisp clear air, colorful fall leaves, chunky blankets & sweaters, apple cider, pumpkin patches, HOT coffee, snuggles with your loved one. Oh and then there is Thanksgiving, which is an all time favorite holiday for me. Brings family and friends together regardless of differences and you can just enjoy each other with some good eats around the table. 

The smell of pumpkin puts all these memories & memories to come right into my heart! So on a rainy or really just any day really, I bake and today I baked that Pumpkin spice smell right into our home and my crews bellies. 

These cookies literally melt in your mouth. They are soft and yummy....OMG I cannot even begin to tell you. Your just going to have to taste for yourself ;) So here you go, some pretty pics & a BOMB recipe for you to create and share with the ones you love!

RECIPE {makes 3 dozen}: 

INGREDIENTS: 

SPICE MIX

• 2 1/2 teaspoons cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1/2 teaspoon ground ginger

DRY INGREDIENTS

• 2 2/3 cups all-purpose flour
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt

WET INGREDIENTS

• 1/2 cup butter room temperature*
• 1 cup packed brown sugar
• 2/3 cups granulated sugar
• 1 1/2 cups canned pumpkin puree NOT pumpkin pie filling
• 1 egg
• 1 1/2 teaspoons vanilla

SPICED CREAM CHEESE FROSTING

• 4 tablespoons unsalted butter, softened,
• 1 1/2 cups Powdered sugar
• 4 oz. softened cream cheese cut into 8 pieces**
• 1 teaspoon vanilla extract
• 1 teaspoon reserved Spices (in directions)

INSTRUCTIONS: 

COOKIES

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a large bowl, whisk together the Spice Mix ingredients. Remove one teaspoon to use in the frosting. To the remaining Spice Mix, whisk in all of the Dry ingredients.
3. In a separate large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Beat in remaining Wet Ingredients until combined. Stir in Dry ingredients just until combined – don’t overmix!
4. Drop dough by the tablespoon at least 3 inches apart on prepared parchment paper sheets (you will need to use a cookie scoop as dough is very wet/sticky). Bake 12-15 minutes or until tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting. 

FROSTING

1. Beat butter and sugar with handled mixer at medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.
2. Add vanilla ad reserved 1 teaspoon Spice Mix and beat to combine. Add milk, if needed, a teaspoon at a time to reach desired consistency. Evenly spread frosting on cooled cookies.

If you refrigerate these, makes sure to pop one in the microwave for 8-10 seconds for a bite of warm heaven.