INGREDIENTS:
1/2 c. shortening
2 1/2 tsp. cinnamon
1 c. canned pumpkin
2 tsp. baking powder
1 tsp. salt
1 c. raisins
1 c. sugar
2 eggs, beaten
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. nuts
2 c. flour
DIRECTIONS:
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 at 350 degrees for 15 minutes.
LEMON FROSTING FOR PUMPKIN SPICE COOKIES:
Combine 2 cups powdered sugar with 1 tablespoon lemon juice and 1 tablespoon grated lemon rind. Add enough cream or milk to spread on baked cookies.
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