Ingredients

• 1 cup light brown sugar
• 1 cup shortening
• 2 Tbsp. water
• 1 large egg
• 1/3 cup Monin Spiced Pumpkin Purée
• 2 cups cake flour
• 1 Tbsp. cornstarch
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt

Glass: Culinary

Glass Size: 0.

Instructions

1. Preheat oven to 325º F.
2. In a mixing bowl, whisk together the brown sugar, shortening, water and egg until smooth.
3. Whisk in the Spiced Pumpkin Purée until combined.
4. In a separate bowl mix the flour, baking soda, baking powder and salt until combined.
5. Slowly add the flour mixture to the egg mixture and mix until combined.
6. Refrigerate dough for 30 minutes
7. Scoop dough with a 2 2/3 ounce dasher and roll into balls.
8. Place 4 inches apart onto parchment paper lined baking sheets.
9. Bake for 14 – 16 minutes, until the tops of the cookies are cracked.
10. Remove from the oven and allow to cool on baking sheet for 2 minutes before transferring to a wire rack to cool.