Cook pumpkin by cutting into cubes and boiling until tender. Mash and then put into a sieve over a bowl to allow all excess water to drain. If possible, prepare the pumpkin the day before and allow to drain overnight in the fridge.
2 cups Cooked Pumpkin
Preheat oven to 180°C and grease or line baking trays.
Combine sugar, oil, pumpkin and vanilla.
2 cups Raw Sugar, 2 cups Cooked Pumpkin, 1 cup Olive Oil, 2 teaspoons Vanilla Essence
Add remaining ingredients and mix well.
4 cups Self-Raising Flour, 1 teaspoon Salt, 1 teaspoon Ground Cinnamon, 1 teaspoon Nutmeg, ½ teaspoon Ground Ginger, 2 cups Raisins
Drop spoonfuls onto baking trays and cook until golden. Check after 12 minutes, may take up to 20 minutes.