Sounds a little weird, but super tasty. My husband (Mr. Chocolate Chip or Bust) even raved about them
2 1/3 c gluten free flour mix (2 c brown rice flour, 2/3 c potato starch, 1/3 tapioca flour)
1 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp salt
1/2 c butter
1 c sugar
2 eggs
1 c pumpkin puree
1 Tbsp vanilla
2 c white chocolate chips
1 c chopped pecans (optional)
Start by creaming sugar and butter. While that is going on, sift together dry ingredients. Taste creamed butter and sugar, add eggs and combine. Add pumpkin and vanilla. Once that is thoroughly mixed, slowly add the dry ingredients. Fold in chips and nuts. Cover and refrigerate for at least 1 hour. Preheat oven to 350. Bake on greased cookie sheet for 12-15 minutes.
These are best hot out of the oven or a day or two old, after that they got a little too moist and wonky for me. Enjoy!
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