1/2 c. butter
1 1/4 c. granulated sugar
2 eggs, beaten
1 1/2 c. cooked or canned pumpkin
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tsp. lemon extract
2 1/2 c. sifted all-purpose flour
4 tsp. baking powder
1 c. raisins (optional)
1 c. chopped nuts (optional)

In a large mixing bowl with an electric mixer, beat butter and sugar until smooth and creamy. Add eggs, mixing well. In a separate bowl, blend pumpkin with salt, cinnamon, nutmeg and ginger. Fold pumpkin mixture into the butter mixture. Add lemon extract; mix well.

Sift flour and baking powder; add to batter and mix until smooth. Add raisins and nuts; mix well.

Drop batter by teaspoonfuls onto greased baking sheets. Bake in a preheated 400 degree oven 13 to 15 minutes, checking for doneness after 13 minutes. Transfer to racks to cool. Makes about 3 dozen cookies.