Ingredients

1 tsp. baking soda
1 tsp. baking powder (gluten free)
1 tsp. cinnamon
1 C. rice flour
3/4 C. potato starch flour
1/2 C. shortening
3/4 C. white sugar
1 tsp. vanilla
1 C. pumpkin
1/2 C. nuts

Cooking Instructions

Preheat oven to 350 degrees F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape into 1-inch balls. Place on greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: