Cream together shortening, sugar, and pumpkin. Twice throughout mixing, use spatula to scrape edges of bowl and mixer to the bottom of bowl.
2
Once creamed, add egg and mix well. Once mixed, do not continue mixing while preparing dry ingredients.
3
Put 1 of the cups of flour, the cinnamon, baking soda, and salt, into the sifter and sift into separate bowl. Then sift the other cup of flour into that bowl.
4
Add the dry ingredients to the pumpkin mixture a few scoops at a time until fully combined.
5
Preheat oven to 375 degrees.
6
Drop by teaspoon onto ungreased cookie sheet. Scrape the spoon up the side of the bowl to make them drop nicely. Also, if the cookies have peaks on them, wet a finger to pat them down.
7
Cook approximately .
8
After cookies are baked, let stand on the cookie sheet for and then move cookies to wire rack and let cool. Once cool, place cookies in tin.
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