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Preheat oven to 350°F. Lightly grease cookie sheets.
In a bowl, with an electric mixer at medium speed, cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine. Add raisins and nuts in 2 batches, mixing between additions.
Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool. Drizzle or pipe cream cheese frosting on cooled cookies.
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