Submitted by Kathy Siler

Ingredients:

5 cups all-purpose flour
1/3 cup cornstarch
2 tsp. cinnamon
2 tsp. ginger
3/4 rounded tsp. ground cloves
3/4 tsp. ground allspice
3/4 tsp. salt
1 1/2 tsp. cream of tartar
3 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 pound butter, softened
1/4 cup shortening (Crisco)
1 1/2 cup light brown sugar
1/4 + cup honey
2 large or extra large eggs, slightly beaten
2 tsp. vanilla
1 heaping cup pumpkin or squash puree (cooked and cooled)
2 cups raisins (may use half light and half dark) raisins soaked in rum for 24 hours

Directions:

Preheat oven to about 360 degrees. Sift together several times, the flour, cornstarch, spices, salt and cream of tartar, baking powder and baking soda. Set aside.

In a large bowl, cream together the butter and shortening until light and fluffy. Add brown sugar and honey, beat well. Add eggs and beat for about 2 min. Add vanilla and pumpkin or squash and mix well. Drain raisins and fold into the creamed mixture. Gradually add sifted, dry ingredients and stir well with a wooden spoon.

Drop the dough (I used about 1/8 cup per cookie) onto lightly greased or parchment paper-lined cookie sheets. Bake 10 -15 minutes or until edges just begin to turn golden brown. Remove and cool on racks. If desired, drizzle with confectioner sugar icing. Store cookies in an air-tight container to retain moistness.