Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in pumpkin, vanilla, lemon extract, and grated lemon rind.
Combine flour, baking powder, salt, and spices in a medium mixing bowl; stir well. Gradually add to creamed mixture, stirring well. Stir in raisins and pecans.
Drop batter by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks. Frost with Lemon Butter Cream Frosting, if desired.