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. Set aside.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.

Beat in the pumpkin puree, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon for rolling. Scoop tablespoon-sized portions of dough, roll them into balls, and coat in the cinnamon-sugar mixture.

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