1/2 c. salad oil
2 eggs
Sugar substitute to = 1 c. of sugar
2 c. all-purpose flour
1 tsp. salt
1 tsp. nutmeg
2 1/2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. baking soda
1 c. cooked pumpkin
1 c. raisins
1 c. chopped nuts

Beat oil and eggs with rotary beater until well emulsified. Add sugar substitute and beat until light and fluffy. Add pumpkin, then dry ingredients. Add raisins and nuts. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes. May be frozen after baking.