Soft Gluten and Egg Free Pumpkin Cookies

A very soft cookie that tastes like pumpkin pie based on a recipe in the Milwaukee Journal from a couple of weeks ago that I can no longer find online.

Preheat oven to 350F

Blend dry ingredients together:

• 1 cup brown rice flour
• 3/4 cup potato flour
• 1 teaspoon baking soda
• 1 teaspoon gluten free baking powder
• 1 teaspoon ground cinnamon (I ground from cinnamon sticks)
• 1/4 teaspoon gluten free vanilla powder

Cream wet ingredients:

• 1/2 cup (1 stick) gluten free margarine
• 3/4 cup honey
• 15 oz can pumpkin (original recipe called for 1 cup)

Add dry ingredients to wet ingredients and blend.

• Add 1/2 cup nuts if desired

Drop by spoonfuls onto cookies sheets & press down to flatten somewhat with oiled or rice-floured fork. Bake about 9-12 minutes. Makes about 3 cookie sheets worth