In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger and cloves.

Melt the butter in a medium skillet over medium-low heat, stirring occasionally.

Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a small bowl or glass measuring cup.

Place the butter in the fridge to cool, stirring every 20 minutes, for about 45-60 minutes. The butter needs to be cool, but still liquid for the correct cookie texture. It should be between 70-75°F when it’s ready to use.

Meanwhile, spread the pumpkin out onto a plate. Pat with paper towels to “dry” the pumpkin. This will take several minutes and several paper towels. Dry the pumpkin until it resembles playdough consistency and measures ⅓ cup or 65-70 grams.

In a medium bowl, add the granulated sugar and brown sugar. Pour in the melted butter and whisk for 1 minute to fully combine. Whisk in the egg yolks, vanilla and pumpkin until smooth and creamy.

Using a rubber spatula, mix in the dry ingredients until well-combined.

Cover the bowl and let the dough sit in the refrigerator for 20 minutes while the oven preheats. The dough can also be made in advance and chilled for up to 3 days.

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

In a small bowl, mix the granulated sugar and cinnamon for the coating.

Scoop the cookie dough into round balls, about 1½ tablespoons per ball. Roll the dough balls until they’re smooth, then toss generously in the cinnamon-sugar coating. Place on the prepared baking sheet, about 3 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.