In a large bowl, whisk together the gluten free flour, baking soda, cinnamon and salt. Set aside.

In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first. Set aside.

In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.

Add in 1 ¼ cups of granulated sugar and beat again till smooth and creamy. About 2 minutes.

Add in the pure pumpkin, beat to combine.

Add in the cornstarch water and vanilla and beat to combine. It will appear chunky and that’s normal.

With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined.

The dough will be sticky. Transfer to a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Using a small cookie scoop or your hands, break off pieces of dough and roll into 1 inch balls. Drop the dough ball in the additional ½ cup granulated sugar and place on a baking sheet about 3 inches apart. Put the rest of the dough back in the fridge.

Bake for 13 minutes. Let cookies cool a few minutes on the baking sheet then transfer to a cooling rack. Repeat with the rest of the dough.

Once cool, store cookies in an airtight container at room temperature. Enjoy!