Preheat oven to 400°F.
In a teacup, stir the raisins with the butter rum Schnapps (or use a teaspoon warm water). Soak for 15 minutes.
Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.
In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).
Stir in raisins, the liquid they steeped in, and chopped nuts.
Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.
Remove cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
Submitted by: CM
