by Verlie Cox
1 cup Raisins
½ cube Butter
1 cup Granulated Sugar
1 large Egg
½ cup canned Pumpkin
1¾ cups All Purpose Flour
¼ tsp Table Salt
1 cup chopped Pecans
1 tsp Baking Soda
½ tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Nutmeg
¼ tsp Ground Cloves
½ tsp Vanilla Extract
Preheat oven to 375º. Pour all dry ingredients into a large bowl, and mix well. Set aside. In another large bowl; cream together sugar, egg, pumpkin, vanilla and butter. Add wet ingredients to dry ingredients, and mix until well blended. Drop batter onto greased cookie sheet with a teaspoon, and bake for 12-15 minutes. Allow to cool before serving.
36-48 cookies
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