Make this even better by buying pie pumpkins in the fall and canning them yourself! One quart of home-canned pumpkin is roughly equivalent to a 15 oz. can of the store-bought stuff.
I almost called this “Hard Pumpkin Bread”, but I didn’t want to scare anyone off. This recipe uses shredded pumpkin, instead of the canned (maybe it’s) pumpkin. Use a pie pumpkin and you can freeze any leftover shreds. They hold up really well. Or, better yet, just make enough pumpkin bread to use up all the pumpkin. Trust me, it’ll all get eaten.
Where I live, you can’t easily find fresh rhubarb. Frozen works just as well, but the trick is to completely thaw it before you even think about making a pie. Otherwise, you’ll end up with a runny mess. The same goes for other made-from-frozen fruit pies.
Vanilla pudding leaves these cookies moist, with a delicate crumb.