1 1/2 c. brown sugar, packed
1/2 c. shortening
2 eggs
1 3/4 c. canned pumpkin
2 3/4 c. all-purpose flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 c. raisins
1 c. chopped pecans

Heat oven to 400°F. Mix sugar, shortening, eggs and pumpkin thoroughly. Measure flour by dipping method or by sifting. Blend dry ingredients. Add to pumpkin mixture, stirring until well blended. Add raisins and pecans. Drop batter by teaspoonfuls on ungreased baking sheet.

Bake 12-15 minutes or until lightly browned.

Makes 6 dozen.

Option: Cookies may be iced when cool with a thin butter icing.

Note: If using self-rising flour, omit baking powder and salt.