• In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, salt, and baking soda. Set aside.
• Place the butter, brown sugar, and ½ cup of the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer), and beat on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.
• Add the pumpkin purée and mix until combined. The mixture will look curdled, but that’s fine. Mix in the egg and vanilla.
• Add the dry ingredients (i.e., the flour blend) to the wet ingredients. Mix on low speed until just combined.
• Chill the dough for 1 hour. While the dough is chilling, make the cream cheese filling.
• Preheat the oven to 375°F (190°C).
• Mix the remaining granulated sugar and cinnamon.
• Scoop the cookie dough into 1-inch balls and gently toss them in the cinnamon-sugar mixture. Place the balls about 2 inches apart on your prepared baking sheets.
• Use your thumb to press an indentation into the center of each dough ball, creating a well for the cream cheese filling. Spoon roughly 1 ½ teaspoons of the cream cheese mixture into the center of each indented dough ball.
• Bake for 6–8 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Filling

• In a medium bowl, mix together the cream cheese, granulated sugar, vanilla extract, and salt until well combined and no lumps remain. Set aside, keeping at room temperature.