1 cup shortening, butter or margarine
1 cup sugar
½ of 16-oz can of pumpkin (approximately 1 cup)
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp ground nutmeg
½ tsp salt
¼ tsp ground allspice
1 cup raisins (optional)
½ cup chopped nuts (walnuts/pecans-optional)
Cream shortening and sugar. Ad pumpkin, eggs and vanilla and beat well. Stir together flour, baking powder, baking soda, salt and spices. Add to shortening and sugar mixture and fold in raisins and nuts if desired. Drop by rounded teaspoonful 2 inches apart on greased cookie sheet. Bake in preheated oven at 350 degrees for 12 to 15 minutes and cool on rack. Makes 3-4 dozen.
Courtesy of Holden House 1902 Bed & Breakfast Inn, Colorado Springs
