•  Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  2. In a large bowl, cream butter and sugar until light and fluffy (2–3 min).

  3. Add egg, vanilla, and pumpkin. Mix until smooth.

  4. In a small cup, dissolve espresso powder in 1 tsp warm water (for better dispersion) and stir into the batter.

  5. In a separate bowl, whisk together gluten-free flour, arrowroot, baking powder, baking soda, pumpkin spice, and salt.

  6. Gradually add dry ingredients to wet ingredients, mixing until just combined. Dough will be soft and sticky.

  7. Scoop large mounds (3 tbsp each) onto baking sheets, spacing about 2 inches apart.

  8. Bake 12–14 minutes or until cookies are puffed and edges are set.

  9. Let cool completely on a wire rack.

Mascarpone Frosting

•  Beat butter until smooth.

  2. Add mascarpone and beat just until combined (don’t overmix or it may loosen).

  3. Add powdered sugar, vanilla, and salt. Beat until fluffy and smooth.
•  Pipe or spread mascarpone frosting on each cooled cookie.

  2. Dust lightly with unsweetened cocoa powder or cinnamon.