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Place raisins in small bowl; fill with hot water to cover. Let stand
10 minutes to soften; drain and reserve raisins.
Heat oven to 350°F. You’ll need a baking sheet(s) lightly coated
with nonstick spray.
Beat butter, sugars, spice, vanilla and baking soda in a large
bowl with mixer on medium speed 3 minutes or until fluffy. Beat
in egg and pumpkin purée until well blended.
On low speed, gradually beat in flour until just blended. Stir in
reserved raisins.
Drop level tablespoons of dough 1 in. apart onto greased baking
sheet(s). Bake 14 to 16 minutes, until golden brown. Remove to
rack to cool completely.
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