Pumpkin Raisin

2 1/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
3/4 cup pumpkin puree (fresh or canned)
1 egg
2 teaspoons vanilla extract
1 and one-half sticks unsalted butter (room temperature)
3/4 cup dark brown sugar (firmly packed)
3/4 cup granulated sugar
2/3 cup chopped walnuts
1 cup raisins

Preheat oven to 350 degrees Fahrenheit.
Prepare cookie sheet by spraying with non-stick cooking spray.
In a large bowl combine the first 7 ingredients listed. ( flour through salt) Sift or mix well.
In a medium sized bowl stir together the pumpkin, egg and vanilla. Set aside.
In a large bowl, using an electric mixer, beat the butter at medium speed until smooth. Add the brown sugar and the granulated sugar and beat until fluffy. (Be sure to scrape the sides of the bowl several times for even mixing)
Add the pumpkin mixture and continue beating until well blended.
Reduce the speed of your electric mixer to low and begin adding the flour mixture, a little at a time until just mixed.
Using a spoon, fold in the raisins and walnuts.
Drop cookie dough by rounded tablespoons onto your prepared cookie sheet, keeping them about 2 inches apart from each other.
Bake for 12 to 15 minutes until golden brown.