So, you know how I've been trying to get my hands on some pumpkin?
Well, I finally found some on-island.
As my daughter and I were shopping at Target in the baking aisle, I happened to look on the top shelf and staring right back at me was some canned pumpkin.
Needless to say, I was overjoyed. So much so that I could not contain myself.
Right smack dab, in the middle of the aisle, I threw my hands up shouting, "Thank you, Lord!"
I think my daughter was a wee bit embarrassed at that point.
This, my friends, is what food does to me.
I then proceeded to stock up on canned pumpkin like no one's business. You'd have thought I was a contestant on Supermarket Sweep, for crying out loud!
Well, now that I've scored on some pumpkin, I think I'll share with you one of my favorite cookies.
Oh, one more thing...
Head over to Act Fast Chef and check out Elizabeth's Yummy Finds Friday, where she's featured my Candy Corn Sugar Cookies.
I'm also linking this post up to I'm Lovin' It.
- 2 Cups Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoons Salt
- 1 Cup Shortening
- 1 Cup Sugar
- 1 Cup Pumpkin
- 1 Whole Egg
- 1 Teaspoon Pure Vanilla Extract
Preheat the oven to 350 degrees (F.)
Begin by sifting the first 5 ingredients together in a medium-sized mixing bowl; set aside.
In a large mixing bowl cream the sugar and shortening, then add the pumpkin; blend well. Add the egg and beat well. Next, gently stir in the dry ingredients, a little at a time, to form a smooth batter. Finally, add the vanilla and stir to combine.
Drop by tablespoonfuls into a cookie sheet and bake for 12-15 minutes. Once cookies are done, cool for a few minutes on the cookie sheet, then transfer to wire racks to cool completely. Makes 30-40 cookies.