8 oz cream cheese, softened (try using Philadelphia for a rich flavor)

1/2 cup granulated sugar (plus more for coating)

1/2 whole pre-baked pumpkin pie (homemade or store-bought)

1/2 cup unsalted butter, cold and sliced (Kerrygold is a great option)

1/4 cup light brown sugar

2 eggs, room temperature

1 teaspoon pure vanilla extract (I prefer Madagascar vanilla for its depth)

1/4 cup pumpkin puree (canned or fresh)

1 cup all-purpose flour

1 cup cake flour

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon cornstarch

1/4 teaspoon salt

1/2 cup granulated sugar for coating

1/2 cup crushed graham crackers

2 teaspoons ground cinnamon for coating