Preheat oven to 375° F. Line baking pans with Silpat liners or parchment paper.
Make the Cinnamon/Sugar Topping:
In a small mixing bowl, whisk together the sugar and cinnamon until combined.
Make the Cookies:
In a medium mixing bowl, add gluten free flour blend, baking soda, pumpkin pie spice, cream of tartar, and salt and whisk until completely combined.
In a large mixing bowl, add butter, sugar, and pumpkin and whisk until combined.
Add egg and vanilla to the pumpkin mixture and whisk until smooth.
Stir the flour mixture into the pumpkin mixture until combined.
Using a 1.5-tablespoon scoop or spoon, drop the dough into the cinnamon/sugar mixture and form into balls. Roll the balls around to lightly coat with the cinnamon/sugar mixture.
Place dough balls on prepared baking pans, 3 inches apart, and sprinkle with more cinnamon/sugar.
Bake 10-12 minutes until cookies are set.
Allow to cool 5 minutes on pan before transferring to a wire rack to cool completely.
Notes
Use a cookie scoop to scoop the dough into even sized portions. Cookies that are similar in size will bake more evenly.
Form the dough portions into balls with your fingers. The dough is soft and doesn’t roll into tight, uniform balls like you get with chilled dough.
Cool the cookies on the pan for 5 minutes before moving to a cooling rack. The cookies finish baking while they’re still on the pan.