In a medium sized bowl combine the gluten free flour blend, salt, cinnamon, ground ginger, and nutmeg and whisk together.
In a large bowl, cream the vegan buttery spread and the organic cane sugar until light and fluffy. Add the pumpkin puree and vanilla extract and mix until combined.
Add the dry ingredients a little at a time while mixing on low speed. The dough will be thick.
Pat the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for an hour.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Prepare a surface for rolling out the dough: Put down parchment paper and dust with flour. Coat the rolling pin with flour. Roll the dough out to about ¼ inch thickness. Cut out round shapes using a 1 ½" cookie cutter. Place cookies on the prepared cookie sheets. You should have about 36 cookies.
Bake at 350 degrees F for about 10-12 minutes, until cookies are lightly golden brown. Remove from oven and dust with cinnamon sugar. Let cool on wire racks.
Make the chocolate filling:
Place the powdered sugar and cocoa powder in a fine mesh sieve and set aside.
Put the vegan buttery spread in a mixing bowl and beat until fluffy, then sift in the powdered sugar and cocoa powder a little at a time, alternating with a little bit of water.
Repeat until you have used up all of the cocoa powder and powdered sugar. The frosting will be thick.
Spoon the frosting into a pastry bag fitted with a 1M star tip. Pipe the frosting onto a cookie and place another cookie on top to make a sandwich. Alternately, just spread the frosting onto the cookies.
Notes
Most gluten free mixes should work well in this recipe. If you are not gluten free, all-purpose flour will work well.These cookies should stay fresh in an airtight container for about 4 days.You can freeze these cookies (without the frosting) for up to three months.