1/2 cup (125 mL) shortening
1 cup (250 mL) granulated sugar
1 cup (250 mL) cooked pumpkin (fresh or canned)-see note
1 teaspoon (5 mL) vanilla extract
1/4 teaspoon (1 mL) salt
2 cups (500 mL) all-purpose flour
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) ground cinnamon
1 cup (250 mL) raisins
1/2 cup (125 mL) chopped nuts
In a large bowl, cream shortening and sugar together thoroughly. Stir in pumpkin, vanilla and salt.
Sift together flour, baking soda, baking powder and cinnamon; gradually add to the pumpkin mixture. Fold in raisins and nuts. Drop teaspoonfuls onto greased cookie sheet.
Bake at 350°F (180°C) for 10 to 12 minutes, or until golden brown. Makes about 3 dozen cookies.
Note: If using fresh pumpkin, put through a sieve first to drain.