Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with parchment/baking paper.

In a bowl, whisk together all the pumpkin pie filling ingredients until smooth. Set aside until needed.

In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy.

Add the egg yolks and vanilla, and mix well to combine.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, salt, cinnamon, ginger and nutmeg, and add them to the wet ingredients.

Mix well until you get a smooth cookie dough with no flour clumps.

In a small bowl, mix together the granulated sugar and cinnamon to make the cinnamon sugar.

Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Roll it between your palms to shape it into a ball, then roll it in the cinnamon sugar.

Place the sugar-coated cookie dough balls onto the lined baking sheet, spacing them at least 2 inches (5cm) apart.

Use a 1-tablespoon measuring spoon to make an indent in the centre of each cookie dough ball. Fill the cookies with about 1 tablespoon of the pumpkin pie filling.

Bake the cookies at 350ºF (180ºC) for 10-12 minutes or until they've spread and puffed up slightly.

Allow them to cool completely to room temperature on the baking sheet.

Once cooled, you can decorate them with dollops of lightly sweetened vanilla whipped cream.