Pumpkin Cookies

In a bowl:
2 cups flour 
1 tsp. baking powder 
1 tsp. baking soda
1 tsp. cinnamon 
1/2 tsp salt 
(mix together, it says sift, but you do not need to, set aside)

Cream together:
1 cup margarine
1 cup margarine
1 cup sugar 

Add:
1 cup pumpkin (canned)
1 egg (beat well)

Add dry ingredients, all at once and beat on low speed

Add:
1/2 cup chopped walnuts (optional, I do not use them)
1 cup raisins (soaked in warm water when you start preparing this recipe)
1 tsp vanilla 

Drop by teaspoonful onto a greased cookie sheet.  Can use crisco sticks to grease.

Bake 350  10-12 minutes 
switch cookie sheets around 1/2 way if making two sheets of them.  

Put on cookie racks to cool completely. 

In the past I have bought the large can of pumpkin or two cans and doubled this recipe.   To store them I place them in my oblong Tupperware container and separate each layer by waxed paper. 

They can be frozen in ziplock bags or containers.