1 c. butter
1 c. packed light brown sugar
1 c. canned pumpkin
1 egg
2 c. all-purpose flour, divided
1 1/2 c. golden raisins
2 tsp. grated orange peel
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
Frosting (follows)

Can substitute with 1/4 to 1/2 teaspoon cinnamon, ginger, nutmeg and allspice.

Cream butter in large mixing bowl; gradually add sugar and mix until blended. Beat in pumpkin and egg. Mix 1/4 cup flour with raisins and orange peel.

Combine remaining flour, baking powder, pumpkin pie spice, soda and salt. Gradually beat dry ingredients into creamed mixture. Stir in raisin mixture. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cool on wire racks; frost.

FROSTING:

Beat the following ingredients together until smooth: 2 c. powdered sugar 1/4 c. orange juice.

Gradually beat in up to 1 1/2 cups more powdered sugar, as needed, to get a smooth spreading consistency.

NOTE: Add more flour when using fresh (home grown) cooked pumpkin.