This recipe was taken from http://www.kidswithfoodallergies.org/. I only made a couple alterations. The cookies are very yummy! Just be sure that you store left overs in the freezer. They don't stay fresh long.
2 1/2 cups flour of choice (I used rice flour)
1 tsp. cinnamon
1/2 tsp. baking soda
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup margarine
1/4 cup pure maple syrup
1 tsp. vanilla
1 cup pumpkin
1/2 cup chopped walnuts (optional)
1 1/2 cup dried cranberries (optional)
Preheat oven to 375 degrees. Combine flour, cinnamon, baking soda, baking powder, and salt. Cream together, sugar and margarine, then gradually add and beat in maple syrup, vanilla, and pumpkin puree. Add and beat in flour mix. Add walnuts and/or cranberries if desired.
Drop onto baking sheet and bake 8 minutes.
I omitted walnuts and cranberries and added 1 cup non-dairy, non-gluten chocolate chips instead.
Enjoy! Regular flour can be used with this recipe too!