Gluten-Free Pumpkin Cookies

• 1/2 cup butter, softened
• 1 1/4 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup canned pumpkin (or fresh, cooked and mashed)
• 1 cup sweet rice flour
• 1/2 cup potato starch
• 1/2 cup light stoneground buckwheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/4 teaspoon ginger
• 2/3 cup raisins (or both!) or 2/3 cup semi-sweet chocolate chips (or both!)

1. Cream butter and sugar together.
2. Beat in eggs one at a time and add vanilla and pumpkin.
3. Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well.
4. Drop by spoonfuls onto a greased baking sheet.
5. Bake in a preheated 375u0b0F oven for about 15 minutes until lightly browned.
6. Cool on wire racks.
7. Enjoy!

butter, brown sugar, eggs, vanilla, pumpkin, sweet rice flour, potato starch, light stoneground buckwheat flour, baking powder, salt, cinnamon, nutmeg, clove, ginger, raisins

Taken from www.food.com/recipe/gluten-free-pumpkin-cookies-330500 (may not work)