Pumpkin Cookies with Caramel Sauce

1/2 cup shortening

1 1/4 cup brown sugar

2 eggs

1 1/2 c. cooked, mashed pumpkin

1/2 tsp. salt

1/4 tsp. ginger

1/2 tsp. nutmeg

1 tsp. cinnamon

1 cup flour

1 1/2 cup cake flour

4 tsp. baking powder

1 cup raisins

1 cup chopped pecans

Preheat oven to 400 degrees.

Cream shortening and sugar together; add eggs and completely mix. Add the pumpkin and stir gently to incorporate.

In another bowl sift both flours, salt, ginger, nutmeg, cinnamon and baking powder together. Add the raisins and chopped pecans. Mix dry ingredients with wet ingredients. Bake for 15 min and cool on wire rack.

Caramel Sauce:

1 cup sugar

1/2 cup heavy cream

4 T. Butter

...and have some water standing by

Brown the sugar in a heavy-bottomed saucepan. Do not stir. Wait until all of the sugar is brown. (the sides will color first so do not let it burn!) Take the sugar off the heat and add the cream whisking constantly until the sugar is completely incorporated. (If you need to put it back on the heat to melt the sugar feel free!) Stir in the butter and if you need to add some water add it now. You want this to be a glaze not a candy. Pour 2-3 T. on top of each pumpkin cookie. YUM!!