Cut a pumpkin in half and scrape out the seeds and stringy stuff. Then save the seeds for roasting, planting or feeding to the birds. Bake the pumpkin halves shell-side up in a baking pan at 325 degrees for 1 hour or until the pumpkin meat is soft. Remove from oven and cool. Scrape the cool, soft pumpkin meat into a bowl. Measure 1 1/2 cups of it, cover, and store in the refrigerator. (The rest of the pumpkin puree can be frozen and used at a later date.)

1 stick of butter, softened
1 1/2 c. of sugar
2 eggs
1 1/2 c. pumpkin puree
2 c. flour
1/2 c. wheat germ
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. raisins
1/2 c. chopped walnuts

Mix all the ingredients together in a big bowl. Stir well until all the batter is mixed. Grease several cookie sheets with butter. Drop by teaspoonsful onto the cookie sheet. Bake at 400 degrees for 15 minutes until lightly browned. (Makes about 48 cookies.)

To roast pumpkin seeds, wash in colander, dry seeds, and then toss in a small amount of vegetable oil. Salt seeds and spread on cookie sheet and bake in a 350 degree oven for about 10 minutes.