Place sugar, oil, and eggs in a large bowl. Beat with electric mixer. Add pumpkin. Stir in dry ingredients, add vanilla then fold in nuts and raisens by hand. Drop by teaspoon on greased cookie sheet. Bake 350 for 15 minutes. When cool frost with: 1 lb. powdered sugar, 1 stick oleo, and 1 teas. vanilla and enough milk or cream to make spread consistency.
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|Serving Size: 1 Dozen (483g)|
|Recipe Makes: 7 Dozen|
|Calories from Fat: 886 (46%)|
|Amt Per Serving||% DV|
|Total Fat 98.4g||131 %|
|Saturated Fat 32.1g||161 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 23.5g|
|Cholesterol 108.8mg||33 %|
|Sodium 645.6mg||22 %|
|Potassium 485.8mg||13 %|
|Total Carbohydrate 264g||78 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 260.3g|
|Protein 8.3g||12 %|
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Calories per serving: 1915
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