Gluten Free Pumpkin Spice Cookies

In a large mixing bowl, using a stand mixer or a Danish dough whisk, add the butter, granulated sugar, brown sugar, and egg, cream together.

Carefully mix in the canned pumpkin puree and vanilla extract.

Add the gluten-free all-purpose flour, baking powder, baking soda, and salt to the wet ingredients.

Mix in the pumpkin pie spice and ground cinnamon, and continue to mix until the dough is formed.

At this point, the dough may be somewhat sticky, combine it into a ball as best as you can in the mixing bowl.

Place the bowl with the dough into the fridge and chill for at least 30 minutes to 1 hour. This will make the dough more workable.

Preheat oven to 375°F when ready to bake.

Line a cookie sheet with parchment paper and set aside.

In a shallow bowl, combine the granulated sugar, pumpkin pie spice, and cinnamon to make the sugar topping.

Once ready to make the cookies, take a tablespoonful of dough and roll it into a ball.

Roll the cookie ball into the sugar topping to coat and place on the prepared cookie sheet. Continue this process for the remaining cookie dough, place 2 inches apart on the prepared cookie sheet. These may need to be baked in batches. If made in batches, chill the dough in between batches.

Bake the cookies at 375°F for 10-12 minutes or until browned on top. If needed use a spatula to press the cookies down to flatten them out more. Remember these will be cake-like, fluffy cookies.

Remove cookies and let them cool in the pan for 5 minutes.

Carefully move the cookies to a wire rack to complete cooling and continue baking the remaining batches, this makes about 30 cookies.

Serve.