Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch pan with a non-stick cooking spray.
In a sizable mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk these ingredients thoroughly.
In a separate bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, large eggs (one at a time), and vanilla extract.
Gradually add the wet mixture to the dry ingredients. Mix until just combined. Do not overmix. Gently fold in the golden raisins.
Pour the batter into the prepared pan. Spread it evenly. Place it into the preheated oven.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.