1 c. shortening or butter
1 c. sugar
1 egg
1 c. pumpkin puree
1 tsp. vanilla
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 to 1 c. raisins
1/2 c. chopped nuts

Preheat oven to 350-375 degrees. Cream shortening or butter with sugar. Add egg, pumpkin and vanilla and beat well. Sift dry ingredients and spices together. You may select spices to your own taste. Add to creamed mixture. Stir in raisins and nuts. Drop by rounded teaspoon about 2 inches apart on greased cookie sheets. Bake 10 to 15 minutes. Remove to cooling racks. Ice or glaze, if desired. Makes about 3 1/2 dozen cookies.

Brown Sugar Frosting:
1/2 c. brown sugar
1/4 c. milk
1 c. (or more) powdered sugar
3 tbsp. butter
3/4 tsp. vanilla

Combine sugar, milk and butter in a saucepan. Cook for 2 minutes. Cool. Stir in vanilla and powdered sugar to desired spreading consistency. Ice cookies. A Basic buttercream frosting would also be good on your pumpkin cookies.