|Dark seedless raisins||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Creamy orange frosting||1 Tablespoon|
Combine raisins and water in a saucepan.
Bring to boiling and simmer 5 minutes.
Drain, reserving 1/2 cup liquid.
Set raisins and liquid aside.
Sift flour, baking powder, baking soda, and salt together; set aside.
Cream butter with spices and extract; add sugar gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Add dry ingredients alternately with raisin liquid, mixing until blended after each addition.
Mix in raisins and walnuts.
Drop by heaping tablespoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake at 400Â°F about 10 minutes.
Remove to wire racks.
When cool, frost with Creamy Orange Frosting.
Decorate to resemble jack-o'-lantern faces.
With a wooden pick or fine brush dipped in melted chocolate, draw lines to indicate grooves in pumpkin and to make the face.
Use a piece of citron or angelica for stem.