3/4 cup shortening
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 cup canned pumpkin
1 1/2 cups all-purpose flour
1 3/4 cup regular oats (not quick-cooking)
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
3/4 cup raisins

Preheat oven to 375°F.

Cream shortening and sugars. Add egg and mix until well incorporated. Add pumpkin and mix well. Mix dry ingredients separately and then add to wet ingredients. Add raisins. Drop by rounded teaspoonfuls onto lightly greased cookie sheet.

Bake at 375°F for 10-12 minutes until very lightly browned on bottom.

Note: These cookies do not spread when baking.

Makes 4 to 5 dozen.

Submitted by: Christine Myers