2. In a large bowl, have whisk together the pumpkin puree, sugar, yogurt, oil and vanilla extract until smooth.
3. In a medium bowl combine the flour, cinnamon, ginger, allspice, baking soda and salt. Have stir the dry ingredients into the wet and mix until just blended. Fold in the raisins.
4. can drop the batter by tablespoonfuls onto the baking sheets, leaving 1 1/2 inches between cookies. Bake until lightly golden, about 15 minutes.
5. Place the baking sheets on wire racks to cool. Remove the cookies with a spatula and cool completely.
This recipe can be made ahead and the cookies stored in an airtight container for up to two weeks.