2 c. all purpose flour
4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 c. shortening
1 c. sugar
2 eggs
1 c. canned pumpkin
1 c. chopped nuts
1 c. raisins
Icing

1. In medium bowl, stir together the flour, baking powder, cinnamon salt and ginger. Set the bowl of dry ingredients aside. 2. In mixer bowl beat shortening for 30 seconds. Add sugar and beat until fluffy. Beat in eggs and pumpkin. 3. Add dry ingredients and heat until combined. Stir in nuts and raisins. Drop by rounded teaspoons onto greased cookie sheets (or non-stick) 4. Bake in a 350 degree oven for 12 minutes. Remove to wire racks and cool.

ICING:

1 1/2 c. sifted powdered sugar
1 tsp. vanilla
2 to 3 tbsp. orange juice for drizzle