Preheat the oven to 180°C (350°F)

In a bowl, add the white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, ground cinnamon, ground ginger, all-spice, nutmeg, and salt. Using a whisk, combine the ingredients.

In a separate bowl, add the unsalted butter, brown sugar, and granulated white sugar. Using a stand-alone mixer or a hand-held mixer, beat the ingredients at medium-high speed until light and fluffy (1-2 minutes). Then, add the eggs, vanilla extract, pumpkin puree, and beat until creamy (1-2 minutes).

Then, reduce the speed of the stand-alone mixer to low and slowly add the flour mixture to the egg mixture. Beat until just combined.

Align a baking tray with parchment paper, and roll the cookie dough into balls, about one tablespoon and a half each. Set each cookie dough about 3 cm apart (1 inch).