Ingredients
1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup raisins
1 egg
1 tsp vanilla
2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup pecans, chopped (or walnuts)
Instructions
Heat oven to 350° F. You will need a greased cookie sheet OR parchment paper lined cookie sheet.
Cream shortening & sugar together. Add pumpkin, egg & vanilla; beat well. Sift together dry ingredients. Add to the creamed mixture & blend well. Stir in nuts & raisins.
Drop by rounded teaspoonfuls, 2 inches apart, on greased cookie sheet.
Bake at 350° F for 12 to 15 minutes.
Cool on a wire rack.
Cool on a wire rack.
Want to try a little variety? Instead of the raisins, stir in 1 cup of chocolate chips, or white chocolate chips, or butterscotch chips!
Gluten-Free? Just substitute Bob's Red Mill 1 to 1 Gluten-Free Flour instead of the regular flour!
Gluten-Free? Just substitute Bob's Red Mill 1 to 1 Gluten-Free Flour instead of the regular flour!
High altitude? Cookies generally do well at high altitudes, however if you find you are having trouble, try the hints found here.