PUMPKIN COOKIES

FOR THE COOKIES:
1 cup sugar
1 cup canned pumpkin (not pie filling)
1/2 cup margarine, softened
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins or semisweet chocolate chips (optional)
1/2 cup nuts (optional)
FOR THE LIGHT BROWN GLAZE:
1/4 cup margarine or butter
2 cups confectioners' sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

TO MAKE THE COOKIES:
Preheat oven to 375 degrees F.

Mix sugar, pumpkin and margarine. Stir in flour, baking powder, soda, cinnamon and salt. Stir in raisins and nuts, if desired. Drop dough by teaspoonfuls onto baking sheets.

Bake until light brown, 8 to 10 minutes. Immediately transfer cookies to cooling racks. Cool completely.

TO MAKE THE GLAZE:
Melt margarine in a small saucepan over medium heat. Cook until light brown. Stir in confectioners' sugar and vanilla. Stir in enough milk to make a smooth glaze. Spread over cookies.

Makes about 4 dozen
Source: Betty Crocker Cookbook