Pumpkin Cookies IV

1 teaspoon baking soda

1 teaspoon gluten-free baking powder

1 teaspoon ground cinnamon

1 cup white rice flour

¾ cup potato starch

½ cup shortening

¾ cup white sugar

1 cup canned pumpkin

½ cup ground walnuts

Preheat oven to 350 degrees F (175 degrees C).

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.