During the Holidays you'll also be able to find gingerbread flavored graham crackers. That particular flavor works Really well in this recipe if you'd like a more festive flare
3 packages (8 oz each) cream cheese at room temperature
1/2 cup packed dark brown sugar
3/4 cup granulated sugar
1 can (15 oz) pumpkin
2 tablespoons half-and-half
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
28 chocolate graham crackers or Gingerbread Graham Crackers
Unsweetened cocoa powder
Combine cream cheese and sugars in a bowl and beat with a mixer on medium speed until smooth. Add in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
The quickie method:
Layer the bottom of a 9- by 9-in. dish with graham crackers, covering bottom (you may need to cut to fit). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Repeat layers 3 more times, ending with pumpkin mixture.
Cover; chill overnight. Dust with unsweetened cocoa powder, cut cake into squares and serve.
The "Picture Perfect" Method:
Alternatively, if you'd like to serve this dessert on a plate you can line the 9x9 dish with plastic wrap and reverse the layers- (Pumpkin first), then graham crackers, repeat ending with Graham crackers.) Place