Soft and Chewy Gluten-Free Pumpkin Cookies | Foodtalk

Ingredients

• 4.9 oz of White Rice Flour
• 3 oz of Tapioca Flour
• 2 oz of Brown Rice Flour
• ½ teaspoon of Xanthan Gum
• 1 ½ teaspoon of Baking Powder
• 1 teaspoon of Baking Soda
• 2 teaspoon of Ground Cinnamon
• ½ teaspoon of Ground Ginger
• ½ teaspoon of All-Spice
• ¼ teaspoon of Nutmeg
• ½ teaspoon of Salt
• 4.6 oz of Unsalted Butter at room temperature
• 5.3 oz of Brown Sugar
• 4 oz of Granulated White Sugar
• 1 Large Egg
• 1 ½ teaspoon of Vanilla Extract
• 9 oz of Pumpkin Puree