Chewy Pumpkin Cookies with Raisins

Directions

1. Set your oven to 350°F to start roasting the pumpkin.
2. Give the pie pumpkins a good rinse under water to clean the outsides.
3. Place a pumpkin on a cutting board and use a large knife to slice it into four quarters. Repeat with the second pumpkin.
4. Use a spoon to scrape away the fibrous strings and seeds from each quarter, then throw them away.
5. Arrange the pumpkin pieces with the cut side facing down on a baking sheet.
6. Roast the quarters in the preheated oven for 45 to 50 minutes, or until they are soft and tender.
7. Take the baking sheet out of the oven and let the pumpkin cool down enough that you can handle it comfortably.
8. With a sharp knife, carefully cut away the skin from each piece of pumpkin and discard the peel.
9. Run the cooked pumpkin through a food mill or purée it in a food processor until you have a smooth puree.
10. Now preheat the oven to 375°F. In a large bowl, use a rubber spatula to combine the pumpkin puree, sugar, shortening, and orange zest until smooth. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Gradually stir the dry mixture into the wet mixture until combined, then gently fold in the raisins.
11. Drop rounded teaspoons of dough onto an ungreased baking sheet, spacing them about 1 inch apart. Bake each batch for 8 to 10 minutes. As soon as they come out, transfer the cookies to a wire rack to cool completely. Once cool, keep them in an airtight container for up to three days, or freeze them in a freezer-safe container for longer storage.