• Preheat oven to 375 degrees Line rimless baking sheets with parchment paper. (Optional: toast the nuts in the oven as it preheats, checking every 2 minutes or two, until they turn a shade darker and smell fragrant - about 8-10 minutes.)
• In a large bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, whisk together the pumpkin, brown sugar, oil, egg and vanilla extract. Use a rubber spatula to scrape this mixture into the dry ingredients, gently folding until mostly combined. When just a few floury streaks remain, fold in the nuts and raisins (if using).
• Drop batter by heaping tablespoonfuls (so actually about 2 tablespoons per cookies) onto prepared baking sheets, spacing 1 inch apart. Use dampened hands to smooth and flatten out the balls.
• Bake 8-10 minutes, until slightly springy to the touch.

  Immediately out of the oven, use an overturned glass to gently re-shape the cookies into perfect circles and use your finger to press on the middle to flatten slightly, if you like.

To Make Cinnamon Sugar Topping

• In a small bowl, mix the sugar and ground cinnamon together until well combined. Use a spoon to sprinkle the mixture over the cookies as soon as they come out of the oven. You can store any leftover cinnamon-sugar mixture in an airtight container for future use.