Hallie's Pumpkin Cookies

Hallie's Pumpkin Cookies
Recipe By :Hallie du Preez

3/4 cup butter or margarine -- softened [175mL]
1/4 cup melted butter -- [50mL]
1 1/2 cups sugar -- [375mL]
2 eggs
1 1/2 cups finely shredded raw pumpkin -- [375mL]
1 teaspoon vanilla -- [5mL]
2 1/2 cups all-purpose flour -- [625mL]
1 teaspoon baking powder -- [5mL]
1 teaspoon baking soda -- [5mL]
1 1/2 teaspoons cinnamon -- [7mL]
1/2 teaspoon salt -- [2mL]
1 cup raisins -- [250mL]
1/2 cup glace fruit -- chopped [125mL]
1 cup chopped walnuts -- [250mL]
Or 1/4 cup candied ginger, chopped -- [50mL]

Preheat oven to 350F [180C]. Grease a baking sheet.
Cream the butter and sugar together well. Beat in the eggs one at a time. Add the shredded raw pumpkin and the vanilla. Mix well.
Mix the dry ingredients and fruit together. Add to the pumpkin mixture. Drop the batter by spoonfuls onto the prepared baking sheet.
Bake for 12 to 15 minutes. Makes about 60 cookies.

Hallie's notes: I adapted this recipe from a couple of recipes for zucchini cookies on the assumption that if you could use raw zucchini or raw carrots you could use raw pumpkin or squash. It works well.
Formatted for MasterCook by Hallie du Preez
Contributed to FareShare IRC Chat, 17 October 1998, by allium.