1 (5 ounce) can pumpkin
2 eggs
1 cup white sugar
1 egg, yolk reserved
1 cup sliced almonds
2 tablespoons butter or margarine, softened
1 1/2 cups rolled oats
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the pumpkin and eggs until smooth. Beat in the sugar and egg yolk. Stir in the raisins and rice. Mix together until smooth. Press cookie sheets slightly on top.
Place cookies 2 inches apart onto the prepared cookie sheets. Drop by rounded spoonfuls onto the prepared baking sheets, then sprinkle with 3 / 4 cup raisins and 3 tablespoons almonds.
When ready to bake, place cookies 12 inches apart onto each cookie sheet. Bake for 8-12 minutes in the preheated oven. Carefully let cool on wire rack. Watch carefully as the baking spreads.