Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.

Add 1/4 cup Libby's canned pumpkin and mix 1 minute more.

Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.

Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.

Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.

Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.