Preheat the oven to 350F and line cookie sheets with parchment paper.
Combine the shortening and sugar and cream them together, then add the egg and vanilla and beeat unti light and fluffy. Beat in the pumpkin.
In a separate bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Add to the first mixtire and beat until the dough is completely mixed. Stir in the nuts and raisins.
Use a cookie scoop to drop on the prepared cookie sheets, spacing about 2 inches apart. Press down lightly. Bake for 10 minutes, until lightly browned around the edges.
Bruce the hot cookies with the spice glaze, then transfer the cookies to racks to cool. The cookies will enhance their flavour over time, so the next day they will be even more delicous.
Store in an air tight container. They freeze beautifully.
Spice Glaze
Combine the icing sugar and water and mix well to dissolve any lumps, and make a smooth, running glaze. Brush on cookies while they are still warm.This will give the cookies a clear, shiny top and add a little sweetness. The glaze will harden as it dries and the cookies cool.