1 c. butter, softened
1 c. granulated sugar
1 c. canned pumpkin
1 egg
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
1 c. raisins
1 c. chopped walnuts

Preheat oven to 350 degrees. Cream butter and sugar in a large bowl until fluffy. Add pumpkin, egg, and vanilla, mixing well. In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, soda, salt and allspice. Add to creamed mixture, mixing well. Stir in raisins and nuts. Drop by rounded teaspoonsful onto greased baking sheet. Bake 12-15 minutes or until golden brown. Cool on a wire rack.

ICING:

1 (3 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
2 tbsp. water

Mix all ingredients in a small bowl until smooth. Drizzle icing over cooled cookies. Allow icing to harden. Store in an airtight container. Yield: about 7 dozen.