Ingredients:

• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• 1 teaspoon ground cinnamon
• 1 cup white rice flour
• 3/4 cup potato starch
•  1/2 cup shortening
• 3/4 cup white sugar
• 1 cup canned pumpkin
• 1/2 cup ground walnuts

Directions:

• Preheat oven to 350°.
• Sift dry ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add the dry ingredients and nuts. Beat until smooth.
• Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork.
• Bake for 9 to 12 minutes.