1 1/2 c. sugar
2 c. shortening
1 can (16 oz.) pumpkin
2 eggs
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
4 c. flour, sifted
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt (optional)
2 c. raisins
1 c. nuts, chopped

In a large bowl cream sugar and shortening. Add pumpkin, eggs and vanilla. Beat well. Sift together dry ingredients and spices. Add to creamed mixture; mix well. Stir in raisins and nuts. Drop a rounded teaspoonful of dough onto greased cookie sheet, about 2 inches apart. Bake at 350 degrees for 12 to 15 minutes. Remove and cool. Frost with icing.

ICING:

1 pkg. (3 oz.) cream cheese, softened
2 c. powdered sugar, sifted
1 tsp. vanilla

Icing: Mix all ingredients together until smooth. Spread on cooled cookies. Can be made ahead and kept in the refrigerator.