Ingredients:
½ cup butter
1 cup white sugar
½ cup packed brown sugar
2 eggs, slightly beaten
1 cup pumpkin
2 teaspoons gluten-free vanilla
1 ½ cups white rice flour
3/4 cup tapioca starch
1 ¼ teaspoon xanthan gum
3 teaspoons gluten-free baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger½ teaspoon salt
1 cup gluten-free chocolate chips
Directions:
In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended. Add small splash of milk if too dry
In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F degrees for 10-12 minutes.
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