Cookies:

1/2 c. softened butter
1 1/2 c. sugar
1 c. solid pack pumpkin
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. each nutmeg and cloves
1/2 tsp. salt

Molasses Frosting:

1/2 c. softened butter
1 tbsp. molasses
2 tbsp. milk
2 c. powdered sugar
1/4 tsp. cinnamon
nuts and raisins

Preheat oven to 350°F. Combine flour, baking soda, baking powder, spices and salt in a medium bowl; set aside. Cream butter and sugar in large mixing bowl. Add pumpkin, egg and vanilla; beat until light and creamy. Mix in dry ingredients until well blended. Drop by rounded tablespoons onto greased cookie sheet.

Bake about 15 minutes or until golden brown.

To make frosting, cream butter, molasses and cinnamon together. Slowly add powdered sugar and milk alternately, beating after each addition. Frost cookies when cool. Can be made into bars.

Variation: Cookie batter can be spread into a greased 13 x 9-inch pan and baked for 20 to 25 minutes or until top is golden brown and a toothpick inserted in the center comes out clean. Frost with Molasses Frosting.

Do not put in airtight container.