3 ¾cupPamela's Baking mixor other all-purpose GF flour
1 ½tspbaking powder
½tspsalt
½tspnutmeg
½tspcinnamon
Coating
½cupwhite sugar
1tspground cinnamon
½tspground ginger
dashallspice
Instructions
In a large bowl {or stand mixer}, beat together butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
In another bowl mix flour, baking powder, salt, cinnamon and nutmeg. Gradually add the dry ingredients to the wet ingredients {I used a spatula, but the mixer is fine too.}
After ingredients are thoroughly combined, chill the dough for at least an hour.
When ready, preheat oven to 350° F
Line baking sheets with parchment paper and mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture {I used two spoons so my hands wouldn’t get sticky.} Place on cookie sheet about 2 inches apart.
Bake for 12 to 14 minutes. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
Repeat with remaining dough {parchment paper can be used again!}