Ingredients
1 Cup sugar
1 Cup canned pumpkin
1/2 Cup shortening
1 Tablespoon grated orange peel
2 Cups all-purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 Cup raisins*
1/2 Cup chopped nuts*
*Instead of adding raisins or nuts, I’ve tried adding a cup of sweetened dried cranberries. I have also used white baking chips or just left them plain. I never frost them, but they could be with the frosting of your choice.
Preheat oven to 350°. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Mix in raisins and nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake until light brown, about 8 to 10 minutes; cool. Frost if desired. Makes about 4 dozen cookies.
Note: I always double this recipe because I can use the whole 15 oz. can of pumpkin. Measurements for a single batch are given here.