Recipe by Maria DeJesus Smith

Dough:
3 C flour
2 tsp baking powder
1/2 tsp salt
*Stir together
1 1/2 C shortening
2 eggs
1/2 C milk

Filling:
1 16 oz can pumpkin
1 tsp cinnamon
1 C brown sugar
1/4 tsp ground cloves

3 C flour 2 tsp baking powder 1/2 tsp salt 1 1/2 C shortening 2 eggs 1/2 C milk 1 16 oz can pumpkin 1 tsp cinnamon 1 C brown sugar 1/4 tsp ground cloves

Stir flour, baking soda, and salt together. Cut in shortening until cornbread like consistency. Beat eggs and milk together and then add to mixture.
Mix filling ingredients together. Place 3 Tbsp of filling in each circle. Moisten edges with water and fold in half. Press fork around edges to seal. Brush tops with milk and sprinkle with sugar. Bake at 400* for 15 minutes or until golden brown.