No doubt by now you’ve heard rumblings of a “canned pumpkin shortage” going around The Blogland.
But me, I’m not quite convinced.
I liken the so-called “canned pumpkin shortage” to the Loch Ness Monster. Because really, there is compelling evidence to argue both the existence, and nonexistence of said shortage.
It’s quite a quandary.
And in case you’re wondering, I am totally a Loch Ness Monster expert, because when I was in the 4th grade, I checked out no less than seven books on the subject from the elementary school library. And after careful research and hours of deliberation, I came to the conclusion that although Nessie is probably real…no one will ever know for sure.
It doesn’t help that she obviously has a skin condition that causes her to appear extremely blurry in photographs.
I would probably have a more definitive answer to the Loch Ness mystery, but it turns out that 4th grade was a real time of growth and self improvement, and I moved on to ghost research and instructional books on karate.
Which pretty much resulted in me being scared to close the bathroom door when I peed. But I could do an awesome Crane Stance, and let me tell you that although it looks pretty darn intimidating, it’s actually quite relaxing and zen-ish.
So anyways, if you read some of the other blogs, you may be convinced of the pumpkin shortage. I however, will tell you that here in Arkansas, canned pumpkin is alive, well, and sitting on shelves just waiting to be bought.
And I may have bought a few tenish fifteenish cans more than I needed.
Just in case.
Nothing wrong with being prepared.
Wanna know the good thing about the recipe I’m sharing today? You only need half a can of pumpkin.
So you can save the other half and sell it on eBay. Buy yourself a Coach bag with the proceeds. Whatev, I’m not judging.
- 1/2 (regular sized) can of pumpkin
- 1/3 cup softened butter
- 2 eggs
- 1 package spice cake mix
- 1/2 cup milk
- Parchment paper
- 6 oz cream cheese, softened
- 4 Tablespoons butter, softened
- 5 Tablespoons orange juice
- 5 cups powdered sugar
- Orange food coloring
- Preheat oven to 375.
- In a large bowl, beat the pumpkin and butter on medium speed until smooth. Add cake mix, eggs, and milk and beat on low until combined, about one minute. Spoon batter onto a parchment lined baking sheet, about 3 inches apart.
- Bake for about 15 minutes, until edges are lightly browned.
- Then, you spread the flat side of a cookie with a good amount of filling and plop another one of top, flat side down.
What are your opinions on the shortage? Real or not real?
Or Nessie, for that matter.
P.S. Please take this photo into consideration.