GF Pumpkin Cookies

These are pumpkin cookies that I thought would be perfect for this time of year. They're gluten-free, and have a chewy texture and are not overly sweet, but are quite spicy.

Gluten-Free Pumpkin Cookies

Yield: about 3 dozen cookies

Ingredients:
2 cups millet flour
½ cup amaranth flour
3 tsp. baking powder
2 tsp. cinnamon
½ tsp. sea salt
½ tsp. nutmeg
¼ tsp. ground ginger
1 cup chopped pecan halves
1 cup raisins
½ cup vegetable oil
1 cup honey
¾ cup date sugar
2 large eggs, beaten
1 Tbsp. molasses
½ tsp. vanilla extract
1-½ cups canned pumpkin puree

Directions:
1. Preheat oven to 400° F. Line two cookie sheets with parchment paper.
2. In large mixing bowl, whisk together the flours, baking powder, cinnamon, salt, nutmeg, ginger, raisins, and pecans.
3. In another large bowl, combine the oil, honey, date sugar, eggs, molasses, and vanilla extract. Then mix in the pumpkin puree.
4. Stir the dry ingredients into the wet ingredients and mix well.
5. Spoon the cookie batter onto cookie sheets and bake about 12-14 minutes.