Heat oven to 350 degrees. Line two large baking sheets with parchment paper.

Whisk wheat starch, xanthan gum, pudding, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg in medium bowl; set aside.

In standing mixer fitted with paddle attachment or with hand mixer, beat butter, granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add pumpkin puree and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed. Add raisins (or chocolate chips), stir until combined.

Form dough into heaping tablespoon sized 1 ½ inch balls. Place 12 dough balls three inches apart on parchment lined baking sheet.

Bake until cookies are a light golden brown, about 18 minutes. The cookie will be very puffy, but will sink as it cools for three minutes on the baking sheet. Using a wide metal spatula, transfer cookies to a wire rack and cool to room temperature. Repeat with remaining dough