In a small bowl, combine Bob's Red Mill 1-to-1 Gluten Free Flour, cream of tartar, baking soda, salt, cinnamon, and 1 tsp. pumpkin pie spice. Set aside.

In a large bowl, add butter and beat with a mixer for about 30 seconds, or until it's nicely whipped. Add pumpkin puree and brown sugar, mix and cream together. Then, add the eggs and mix on low speed until all ingredients are combined.

Slowly add the flour mixture to the large bowl, mixing as you go. When all ingredients are combined, cover the bowl and pop the cookie dough in the freezer for about 15 minutes. Set a timer, you don't want to over freeze it!

Pre-heat the oven to 325 degrees F and line your cookie sheet with parchment paper.

In a small bowl, combine sugar and 2 tsp. pumpkin pie spice. Scoop out tablespoon sized amounts of cookie dough and roll into a ball. Coat the ball in the sugar/pumpkin pie spice mixture and place on your cookie sheet.

Bake for 13-15 minutes, or until cookies are golden brown. Allow them to cool for 10 minutes or so before you dive in, I know, they're tempting!