Preheat oven to 375 degrees.
Cream butter until fluffy. Add sugar slowly. Add egg and pumpkin.
Mix in baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt and flour until just blended. Mix in raisins and pecans.
Drop tablespoons of dough onto onto lightly greased or silicon or parchment-lined baking sheets, two inches apart. Lightly flatten the tops of the scones with a large spoon.
For topping: Stir together sugar, cinnamon, and ginger. Sprinkle the mixture evenly on top of each scone.
Bake for approximately 10 to 12 minutes or until golden brown. Let cool for ten minutes on a baking sheet and then remove to the cooling rack.