1/2 c  Shortening
1 c  Sugar
1 c  Canned pumpkin
1 ts Vanilla extract
2 c  Flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1 ds Salt
1 c  Raisins

-FROSTING –
2 tb Butter
1 1/2 c Powdered sugar
2 tb Milk
1 ts Vanilla extract
-(or try maple)

In mixing bowl, cream shortening and sugar. Add pumpkin and vanilla.
Combine flour, baking powder, baking soda, cinnamon and salt; add to the
creamed mixture and mix well. Fold in the raisins. Drop by teaspoonsful
onto greased baking sheets. Bake at 350 deg. F. for 12-14 minutes or until
lightly browned. Cool on wire racks. For frosting, melt butter in a
saucepan. Stir in sugar, milk and flavoring until smooth. Frost cooled
cookies. Yield: about 3 dozen.