Soft Pumpkin Cookies

2 cups unsifted flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup margarine
1/2 cup sugar
1/2 cup dark corn syrup
1 cup canned pumpkin
1 large egg
1 tsp. vanilla
1 cup raisins
1/2 cup coarsely chopped pecans

On a piece of wax paper, stirring with a fork, thoroughly mix together the flour, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl, cream margarine and sugar; stir in corn syrup, then pumpkin, egg and vanilla. Mix well. Gradually add flour mixture, stirring until smooth. Stir in raisins and pecans. Drop by teaspoonfuls onto greased cookie sheet 2 in. apart, flattening slightly with back of spoon. Bake in preheated 375 degree oven until cookies are lightly browned on bottom and spring back when touched, about 15 min. Makes about 48 cookies.