1 c. unsifted flour
1/2 c. wheat germ
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. each allspice, cinnamon, and nutmeg
1/4 tsp. ground cloves
1 c. firmly packed brown sugar
1/2 c. shortening
1 egg
1 c. canned pumpkin
1 c. chopped walnuts
1 c. (6 oz. pkg.) butterscotch bits

Measure dry ingredients into small bowl. Stir well to blend. Cream sugar, shortening, and egg thoroughly. Stir in pumpkin until smooth. Add blended dry ingredients to pumpkin mixture. Mix well. Stir in nuts and butterscotch bits. Drop by tablespoons onto greased baking sheet. Bake at 375 degrees for 15 to 20 minutes or until golden. Yields: 2 dozen cookies.