Position a rack in the center of the oven and preheat it to 375 F.
You'll need at least two (preferably four) GREASED noninsulated cookie sheets. You can also cover them with parchment paper (not waxed paper), if desired. To grease the sheets, lightly spray with nonstick cooking oil spray.
In a small bowl combine canned pumpkin, spice and extracts; set aside.
In a medium bowl, combine flour, Clabber Girl Baking Powder and salt with a large mixing spoon.
In a large bowl with a hand held mixer fitted with beater attachments, beat the butter on low speed until softened. Add the sugar, 1/3 cup at a time, and beat until combined before adding the rest. Increase the mixer speed to medium and beat for 30 seconds until fluffy in texture, light in color and creamy. Stop the mixer and scrape the bowl often.
Add the egg and the pumpkin puree and beat on low, blending well.
With a large rubber spatula, fold in the flour mixture until almost combined. Fold in the raisins and nuts. Do not overmix. Dough will be soft.
Drop by teaspoonfuls onto ungreased or parchment-lined cookie sheets, about 1-inch apart. The dough will spread very little when baked. Bake for 12 to 15 minutes until just lightly browned. Remove the cookie sheets to cool on a wire cake rack so cookies set slightly. Remove the cookies from the sheet with a metal spatula and put them on the rack to cook completely.
Storage: Keep soft drop cookies in tightly covered containers where they will keep for about 3 to 4 days. If the cookies start to dry, place an apple half skin-side down on top of the cookies in the storage container to add moisture. Remove and replace the fruit after a day or two. Baked drop cookies freeze beautifully for about three months in an airtight container.
Cookie dough can be frozen for about four weeks and will keep well in the refrigerator for about three days.