1 cup firmly packed brown sugar
¾ cup butter or margarine, softened
2 eggs, lightly beaten
1 cup canned pumpkin
2 cups self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup raisins
½ cup chopped pecans

Preheat oven to 375°F.  Spray baking sheets with non-stick vegetable spray.

In a large mixing bowl, cream brown sugar and butter until light and fluffy.  Beat in eggs.  Mix in pumpkin.  In a medium bowl, combine flour and spices; blend into creamed mixture, mixing well.  Stir in raisins and pecans.  Drop by teaspoonfuls, 2-inches apart, onto prepared baking sheets.

Bake 12 to 15 minutes or until lightly browned.  Remove from baking sheets; cool on a wire rack.

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