Moist Pumpkin Cookies by Dan LeMaistre

1/2 c. butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
1 1/2 c. canned pumpkin (not pumpkin pie filling)
1 egg
1 tsp. vanilla
2 1/4 c. all purpose flour
1 1/4 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
3/4 c. raisins
1/2 c. chopped walnuts

Preheat oven to 350F. Beat butter and sugars in large bowl until creamy. Beat in pumpkin, egg, and vanilla until leight and fluffy. Mix in flour, cinnamon, baking poser, baking soda, salt and nutmeg until blended. Stir in raisins and walnuts. Drop heaping tablespoofuls of dough 2 inches apart onto ungreased cookie sheets.

Bake 12 to 15 minutes or until set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely. Drizzle Powdered sugar glaze (recipe following, if desired). Let glaze set. Makes about 3 1/2 dozen cookies.

Powdered sugar glaze
Combine 1 cup powdered sugar and 2 tablespoons milk in small bowl until well blended.