1 c. sugar
1 c. canned pumpkin
1/2 c. shortening
1 tbsp. grated orange peel
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. raisins
1/2 c. nuts

Heat oven to 375 degrees. Mix sugar, pumpkin, shortening and orange peel. Stir in baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake until light brown 8 to 10 minutes. Immediately remove from cookie sheet and cool.

FILLING FOR PUMPKIN COOKIES:

6 tbsp. flour
1 1/2 c. milk
1 1/2 c. Crisco
1 1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla

Cook flour and 1 1/2 cups milk until thick, stir while cooking. Cream Crisco, sugar, salt and vanilla. Add flour and milk mixture. Beat until thick.