Combine Dry Ingredients: Whisk together the gluten-free flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, and salt until well blended.

Incorporate Butter: Cut chilled unsalted butter into the dry mixture until it resembles pea-sized crumbs.

Mix in Wet Ingredients: Add the pumpkin puree and honey to the dry mixture, stirring gently until everything is combined.

Chill Dough: Divide the dough and flatten into disks, wrap tightly, and refrigerate for 30 minutes.

Preheat Oven: Preheat your oven to 350º F (175º C) and line baking sheets with parchment paper.

Roll Out Dough: Roll the chilled dough to about half a centimeter thick.

Cut and Poke: Cut the rolled dough into desired shapes and poke holes with a fork.

Add Topping: Sprinkle with cinnamon-sugar mixture.

Bake: Bake for 18-20 minutes for softer textures or 25-28 minutes for crunchy.

Cool and Store: Rescore lines while warm, cool on a wire rack, and store in an airtight container.