Preheat oven to 375°.
Cream butter and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
Sift dry ingredients, then blend into the wet ingredients. Fold in the nuts and raisins. Mix well.
Drop by heaping teaspoons onto a greased cookie sheet. Bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container.