In a large mixing bowl, beat the softened butter and sugar for 2–3 minutes, until light and creamy.

Beat in the pumpkin puree and vanilla until smooth.

Mix in the BareOrganics Pumpkin Protein Powder until completely incorporated. The mixture will become slightly thicker.

In a separate bowl, whisk together the gluten-free flour, cornstarch, pumpkin pie spice, baking powder, and salt.

Gradually add the dry ingredients to the pumpkin mixture, mixing just until a soft dough forms. The dough should be soft but not sticky. If necessary, add additional gluten-free flour 1 tablespoon at a time.

Divide the dough in half and flatten each portion into a disk. Wrap or cover and refrigerate for 30–45 minutes.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Lightly flour a sheet of parchment paper with gluten-free flour. Roll one portion of dough to about ¼-inch thickness. Cut with pumpkin, leaf, or other seasonal cookie cutters. Carefully transfer the cookies to the prepared baking sheets. Refrigerate for 10–15 minutes before baking.

Bake for 9–11 minutes, or until the cookies look set and the edges are just beginning to dry. Don't wait for them to brown.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once completely cool, decorate as desired.