Preheat the oven to 350 F.
Combine flour, salt, baking powder, baking soda and cinnamon in a bowl.
Whisk until thoroughly combined.
In a stand mixer with a paddle attachment, cream panela and butter until light and fluffy.
Add pumpkin and mix again until evenly distributed. Repeat with molasses.
Slowly add flour mixture to wet ingredients with the mixer on the second lowest speed. Mix until all ingredients are evenly distributed.
Using a 1/2 tablespoon scooper, scoop dough onto a lined cookie sheet about 1.5 inches apart.
Press a golden raisin or two onto each cookie.
Bake cookies for 15 minutes, until cracked on top and browned around the edges.