Ingredients

3/4 cup unsalted butter (softened)
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
1 large egg
1/4 cup molasses
2 tsp. vanilla extract
2 1/3 cups gluten free all purpose flour
4 tsp. ground ginger
2 tsp. pumpkin pie spice (or cinnamon)
1 1/2 tsp. baking soda
1/2 tsp. salt

Directions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute. Add the egg, molasses, and vanilla extract, and continue to beat until smooth, about 30 seconds.

Sift the gluten-free flour, baking soda, ginger, pumpkin pie spice (or cinnamon), and salt into the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.

Divide the cookie dough into 24 balls that are about 2 tablespoons each, and arrange balls on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while the oven preheats. Alternately, place the dough balls on a large plate or small baking sheet to freeze, and transfer to the large baking sheets before baking.

Preheat the oven to 350°F.

Bake the cookies on middle rack of oven until puffy and cracked, 15-17 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.