This is a good recipe if you have leftover cans of pumpkin. For extra decadence, frost with a cream cheese frosting!
Ingredients
- 1/2 c shortening
- 1 c sugar
- 2 eggs, beaten
- 1 c. canned pumpkin
- 2 c flour
- 2 t baking powder
- 1 t salt
- 2 1/2 t cinnamon
- 1/2 t nutmeg
- 1/4 t ginger
- 1/4 t ground cloves
- 1/2 c raisins
- 1/2 c chopped walnuts
Directions
Preheat oven to 350°F. Cream shortening; gradually add sugar and beat well. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt, and spices together. Add to pumpkin mixture. Mix until blended; add raisins and nuts. Drop by teaspoonful onto greased cookie sheet. Bake for 15 minutes – bottoms and edges should be caramel brown.