This is, by far, my favorite time of the year! There is something about the fresh crisp air, the hues of rust & orange, and the smell coming from my kitchen. Somehow, I become obsessed with pumpkin. In fact I am constantly stocking up my pantry with canned pumpkin as if I am not going to find pumpkin until next fall. I love cooking and baking with it….pumpkin pancakes, pumpkin pie to pumpkin soup, oh my!
Last week I saw a tweet for Pumpkin Cheesecake Cookies. Funny enough I “heard” Pumpkin Cheesecake and the cravings started. I didn’t even realize at first that this was a cookie recipe. But creamy pumpkin cheesecake in the form of a chewy cookie…I must try! The recipe came from Jennie via her The Messy Baker Blog. (sounds like she is just as obsessed with pumpkin as I am!) What a yummy and super easy recipe!
I can’t even explain how good the house smelled while I was baking these cookies!
These cookies were very moist and chewy, definitely more “cake-like”. When they came out of the oven, I pressed them a bit to flatten them with my cookie spatula. Then transferred them to a cookie rack to cool completely.
After they were completely cooled, they should be stored in a air-tight container and separated so they don’t stick together. In The Messy Baker Blog, it was mentioned to separate them using parchment paper. This is why I designed Sweet Stackers – reusable trays that fit inside air-tight food storage containers to separate and stack cookies.
I was easily able to fit 36 – 2 inch sized cookies in a 9″ x 12″ container in three layers!
Holiday cookie baking is right around the corner – visit my website Sweet Stackers!