3/4 c. brown sugar, packed
1/4 c. shortening
1 egg
1/2 lb. can pumpkin
1 1/3 c. flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 c. raisins
1/2 c. chopped nuts

1. Preheat oven to 375 degrees.

2. In large bowl, cream together sugar, shortening and egg.

3. Mix pumpkin into creamed mixture.

4. In separate bowl combine flour, baking powder, cinnamon, nutmeg and ginger.

5. Gradually add to dry ingredients to pumpkin mixture.

6. Drop batter by teaspoonfuls on ungreased baking sheets.

7. Bake 12-15 minutes.

8. Cool and frost with vanilla frosting. Makes 3 dozen cookies. Originally from my Home-Ec class.