Pumpkin Cookies!

My mom used to make these unbelievable pumpkin cookies when we were kids.  They looked terrible, kind of lumpy and that slightly orangey-brown color that could remind you of something else!  BUT, they tasted so good I looked forward to them every halloween.  Surprisingly, I this is the first year I have tried to make a gluten-free variety (despite going on 5 1/2 years G-F!).
Well, clearly I had to do some tweaking to the original recipe, but so far so good!  The texture was not bad with these cookies, thanks to help from the pumpkin puree (*vegetable and fruit purees do wonders for gluten-free baking!).  I replaced refined sugar with local honey and used a combination of tapioca and brown rice flours.  To add fluffiness and a tiny bit of elasticity, I also separated the eggs and whipped the whites into stiff peaks.  In addition to being gluten, dairy, soy and nut-free, this recipe is also lower in sugar and made with only organic or local ingredients.  Definitely a cookie you can feel good about!