Heat oven to 375°, lightly grease 2 cookie sheets

In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 teaspoon of cinnamon, cloves, and salt. Set aside

Using an electric mixer on medium speed, cream butter until it is fluffy, then slowly add the 2 1/4 cups of sugar. Once it's blended in, add the eggs and pumpkin. Slowly mix in dry ingredients

Stir in pecans and raisins by hand, then use a tablespoon to drop the mixture onto the cookie sheets, leaving 2 inches between each scone. With the back of the spoon, flatten the scones.

In a small bowl, stir together the remaining 3 teaspoons of cinnamon and 4 tablespoons of sugar and sprinkle that mixture on top

Bake for 8-12 minutes, until golden brown. Let them cool for 5 minutes. Let cook on wire rack for an additional 10 minutes