In a medium bowl combine GF all-purpose flour, xanthan gum (if needed) salt , baking powder and pumpkin pie spice. Set aside

In a bowl of a stand mixer cream the butter until light and fluffy about 3 minutes. Add the sugars and beat again another 2 minutes. Add in the egg and mix well. Beat in the pumpkin and vanilla until blended. Slowly add the flour mixture and beat on low until just mixed in. Do not over mix

Transfer to a smaller bowl, wrap tightly with plastic wrap and refrigerate overnight, at least 8 hours.

Next day or 8 hours later, preheat oven to 350 deg.F. Prepare cookie sheets with either parchment paper or silicone bake mats.

Combine the topping ingredients in a small bowl

Scoop out rounded generous tablespoon sized balls off dough and roll into a smooth ball with your hands. Roll in the topping and set about 2” apart on the bake mats. With the bottom of a smooth drinking glass gently press the balls into a flatter disc. Don’t smash all the way down, just gently press. If the glass sticks, dip in the sugar mixture and press again. If some of the sugar comes off the cookies you can gently lift and place back in sugar mixture and sprinkle it on top and bottom and place back on cookie sheet.

Bake for 9-11 min, do not over bake. Let cool 5 minutes on pan then cool completely on a wire rack.

Store in an airtight container up to a week unrefrigerated or keep in an airtight container or baggie in the freezer for up to 3 months.