Gluten Free Pumpkin Cookies

• 1 stick of butter, softened
• 1/4 c. brown sugar
• 1/4 c. cane or coconut sugar
• 2 Tbsp. pumpkin puree
• 1 tsp. vanilla
• 1/2 tsp. pumpkin pie spice
• 1/8 tsp. cinnamon
• 1 tsp. cream of tartar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 c. gluten free flour blend
• 2 Tbsp. cane sugar
• 1/8 tsp. pumpkin pie spice

Cinnamon Drizzle

• 1 Tbsp. butter, melted
• 1 Tbsp. milk or cream
• Dash of cinnamon
• Dash of pumpkin pie spice
• 1/2 c. powdered sugar

1. Preheat the oven to 350 degress.
2. In a large mixing bowl, cream the butter, brown sugar, and sugar. Then, beat in the pumpkin, vanilla, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt. Next, beat in the gluten free flour.
3. In a small bowl, mix 2 Tbsp. of sugar and pumpkin pie spice.
4. Scoop and lightly roll dough into balls. Then, roll the ball in the sugar mixture. Place on a lined baking sheet about 2 inches apart.
5. Bake for 11-14 minutes.
6. In a small bowl, whisk the melted butter and milk. Then, whisk in the cinnamon, pumpkin pie spice, and powdered sugar, until a thick glaze is formed. Use a spoon to drizzle over the cooled cookies.