1/2 c  Finely chopped sweet onions

    1/4 c  Orange juice

      2 c  Sifted unbleached flour

      1 ts Baking soda

      1 ts Cinnamon

    1/2 ts Nutmeg

    1/4 ts Allspice

    1/2 c  Butter

      1 c  Brown sugar

      1    Egg

      1 c  Stokleys canned pumpkin

      1 ts Vanilla

      1 c  Chopped pecans

  Preheat oven to 350 degrees.  In a small skillet, steam saute the onion in
  the orange juice until tender.  Drain and set aside.  Discard any remaining
  juice.  Sift the flour with the soda and spices.  Reserve. Cream the butter
  with the sugar and egg until light and fluffy.  Add the pumpkin and
  vanilla.  Mix well.  Slowly add the dry ingredients.  Stir in the onion and
  nuts until completely mixed.  Drop by rounded teaspoonfuls 2 inches apart
  on a greased baking sheet.  Bake for 12 to 15 minutes, until lightly
  browned around the edges.  Cool on wire racks.