This recipe was adapted for solar baking from one found on www.centercutcook.com. These are unique cookies, very much like eating a bite-sized pumpkin cheesecake. Don't skip the graham cracker crust coating, it really creates a nice crust on the outside of the cookie. And just like cheesecake, these are best eaten chilled or at room temperature.

8 ounces 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 teaspoon vanilla
2 cups flour
1/2 cup graham cracker crumbs
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup graham cracker crumbs (for rolling the cookies)
1/4 teaspoon pumpkin pie spice (optional)

Line two cookie sheets with parchment paper. In a large bowl, stir together cream cheese, butter, and pumpkin until completely smooth. Add in the sugar and vanilla and stir until combined. Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. Carefully mix until it is completely mixed and smooth. Scoop into balls and roll in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired). Place on the tray and press on the balls with your hand to flatten them out slightly.

Bake each sheet in the Solavore Sport for 20-25 minutes. These cookies do not brown, but they are done when they have a firm consistency. Let the cookies cool and store them in the refrigerator.