Gluten Free Pumpkin Snickerdoodles

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

Sweet Topper

• 2-3 Tbsp. sugar
• 1/4 tsp. cinnamon

Vanilla Drizzle

• 1 Tbsp. butter, melted
• 1/4 tsp. vanilla
• 1/2 c. powdered sugar
• 1+ Tbsp. milk or cream

• In a large mixing bowl, cream the butter and brown sugar. Then, beat in the milk/cream, vanilla, pumpkin, and egg. Next, beat in the baking soda, cream of tartar, pumpkin pie spice, cinnamon, salt, and gluten free flour blend.
• Refrigerate dough for 30 minutes.
• Preheat the oven to 350 degrees. In a small bowl, mix the sugar and cinnamon. Scoop dough and roll into a ball, about 1.5 Tbsp. of dough per cookie. Then, roll in the cinnamon/sugar mixture. Place at least 2 inches apart on a lined baking sheet. Bake for 10-13 minutes, until golden brown and firm to the touch. Allow to cool on the baking sheet before moving.
• DRIZZLE: In a small bowl, mix the butter, vanilla, and powdered sugar with a whisk or fork. Mix in the milk/cream until desired consistency is reached. Use a fork or spoon to drizzle over the cookies.