As augured in yesterday’s social media posts, I’m ebullient to reveal my latest cookie pièce de résistance (sentence brought to you by thesaurus.com ): Harvest Pumpkin Cheesecake!

My new cookie recipe creates a dense, chewy cookie and is made using 100% real pumpkin flour and cream cheese powder (lowers the gluten per cookie by over 40% ), unsalted butter , organic eggs , a blend of cane sugars , a splash of real vanilla , and delectable autumnal spices (cinnamon, ginger, nutmeg, and cloves). For a delightful crunch, I also top the cookies with 3 raw pumpkin seeds.

What do you think? Are you going to try this new flavor? I still have a few baking slots left on my schedule for next week. Order your own dozen today!

And don’t forget to visit Beanbag Books during the Main Street Delaware, Inc. First Friday event tonight to snag yourself a free sample! They’ll be giving out around two dozen.

Happy meteorological Fall, everyone!

Thanks so much to the Oakland Nursery Delaware for being the only local place I was able to find a pumpkin yesterday.