Pumpkin Crunch Cookies

Pumpkin Crunch Cookies

Ingredients
1 cup butter flavor Crisco
1 cup sugar
1/3 cup brown sugar
¼ cup canned pumpkin*
1 egg
½ tsp cinnamon
½ tsp baking soda
½ tsp salt
2 ½ heaping cups self-rising flour
6 oz Kashi Pumpkin Spice Flax granola bars, chopped

*I use home canned pumpkin or winter squash. If you use store bought, be sure to buy pure pumpkin, not pie puree.

Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together Crisco, sugars, pumpkin and egg.
3. Add cinnamon, baking soda and salt to bowl. Mix well.
4. Incorporate flour to form dough.
5. Stir in granola crumbles.
6. Drop by spoonful onto ungreased baking sheets.
7. Bake 10-12 minutes, until golden.
8. Cool.