• Preheat oven to 350 degrees F. Line a baking sheet pan with parchment paper and set aside.
• Add the dairy free butter to a medium-sized bowl and beat it to soften with a hand mixer.
  ⅓ cup chilled dairy free butter
• Add the brown sugar and cream the butter and brown sugar together. Next, add in the pumpkin puree and vanilla and mix until everything is incorporated together (the pumpkin and butter may not blend perfectly with each other at this point, but that's ok).
  ¾ cup packed brown sugar, ⅓ cup canned pumpkin puree, 1 teaspoon vanilla extract
• Mix in the gluten free all-purpose baking mix, cinnamon, pumpkin pie spice, baking powder, salt, and cloves, until everything is blended and smooth.
  1 cup King Arthur gluten free all-purpose baking mix, ¾ teaspoon cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon baking powder, ¼ teaspoon salt, Dash ground cloves
• Add the sorghum flour and mix again. This will create a thick but slightly soft dough. Allow the dough to rest in the fridge for about 10-15 minutes to thicken and firm up a bit more.
  ½ cup Authentic Foods superfine sorghum flour
• Use a large cookie scoop to scoop the dough out and gently roll into a ball. The dough will be soft, but you should be able to roll it into a soft ball of dough.
• Roll the cookie ball in the cinnamon sugar, then place on the parchment lined sheet pan and press down to flatten slightly.
  ⅓ cup sugar, 2 teaspoons ground cinnamon
• Bake for 11 to 12 minutes.
• Allow the cookies to cool on the pan for about 5 to 10 minutes before moving to a cooling rack to cool for another 10-15 minutes to cool more and firm up before eating.
• Once they are completely cooled, store in an airtight container for up to 3 days or freeze for later.

Optional dairy free cream cheese frosting

• This recipe for cream cheese frosting makes more than enough to cover 2 batches of cookies. You can cut the recipe in half if you want to make enough for just one batch of cookies.
• Add the cream cheese to a medium-sized bowl and beat with a hand mixer to soften it. Add the dairy free butter and vanilla and mix again.
  3.5 ounces dairy free cream cheese, 2 Tablespoons dairy free butter, 1 teaspoon vanilla extract
• Mix in the powdered sugar 1 cup at a time until the frosting is thick and spreadable. Beat for about 1 more minute on medium speed to reduce any grittiness from the powdered sugar.
  3 cups powdered sugar
• Spread over the cookies once they are completely cooled, and then sprinkle with a little bit of cinnamon and sugar on top.