Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Scoop out tablespoon-sized portions of the dough and roll them into balls.

In a small bowl, combine the granulated sugar and ground cinnamon for rolling. Roll each dough ball in the mixture until fully coated.

Place the rolled cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are set and tops are slightly cracked. Let cool for 5 minutes before transferring to a wire rack.