Pumpkin Cookies

This recipe is from my ancient Betty Crocker Cooky Book.  And after all "tis" the season for all things pumpkin.  Just look at Pinterest...

1-1/2  cups brown sugar (packed)
1/2     cup shortening
2        eggs
1-3/4  cups canned pumpkin
2-3/4  cups Gold Medal Flour
1         tbsp. baking powder (yes that amount is correct)
1         tsp. cinnamon
1/2      tsp. nutmeg
1/2      tsp. salt
1/4      tsp. ginger
1         cup raisins
1         cup chopped pecans

Heat oven to 400 degrees (mod. hot).  Mix sugar, shortening, eggs, and pumpkin thoroughly.  Measure flour by dipping method or by sifting.  Blend dry ingredients; add to pumpkin mixture, stirring until well blended.  Do not over mix, cookies will become tough.  Add raisins and pecans.  Drop batter by teaspoonfuls on ungreased baking sheet.

Bake 12 to 15 minutes or until lightly browned.  Cookies may be iced when cool with a thin butter icing.  Makes about 6 dozen cookies.

I added a Brown Sugar Butter Icing while cookies were still slightly warm to create a glaze.  Finished up with a dusting of cocoa.

NOTE:  If you used self rising flour omit baking powder and salt.