- 1/2 cup shortening
- 1 1/4 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups canned pumpkin
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup raisins
- 1 cup chopped walnuts
- Preheat oven to 375 degrees F (190 degrees C).
- Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
- Sift dry ingredients, then blend into the “wet” ingredients. Fold in the nuts and raisins. Mix well.
- Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 – 15 minutes. Cool. Best eaten if you let them “ripen” for a day. Store in a sealed container.