PREHEAT OVEN TO 300F. MIX FLOUR, SODA, SALT AND PUMPKIN PIE SPICE IN A MEDIUM BOWL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN ELECTRIC MIXER SET A MED SPEED. ADD THE BUTTER AND BEAT TO FORM A GRAINY PASTE. SCRAPE SIDES OF BOWL, THEN ADD EGG, PUMPKIN AND VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, RAISINS AND WALNUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 4 cm APART. BAKE 22-24 MIN UNTIL COOKIES ARE SLIGHTLY BROWN ALONG THE EDGES. IMMEDIATELY TRANSFER TO A COOL SURFACE. Speaking of cookies, I found this today. If there is anyone here trying to use up that can of pumpkin in the fridge, this might do the trick: From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!