1 c. shortening
1 c. sugar
1 small can pumpkin
1 egg
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. raisins

Cream shortening, sugar and pumpkin. Add egg; mix well. Add dry ingredients and raisins. Drop from spoon to cookie sheet. Bake at 375 degrees for 12 minutes.

FROSTING FOR PUMPKIN COOKIES:

3 tbsp. butter
4 tsp. milk
1/2 c. brown sugar
1 c. powdered sugar
3/4 tsp. vanilla

Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar. Spread on warm cookies.