Cream butter and powdered sugar in a large bowl with an electric mixer.
Mix in egg, vanilla, and salt and beat until mixed well.
In a large bowl, mix together gluten free flour blend, xanthan gum (if using), and pumpkin pie spice. Then, gradually add in flour to the sugar mixture (1/2 cup at a time) and beat after each addition. Be sure not to over mix. I use the electric mixer for the first 2 cups of flour and then hand mix the last 1/2 cup.
Wrap dough in plastic wrap and then place dough in the refrigerator for an hour or so, or until the dough firms up. You can also put it in the freezer but I would only do that for 20-30 minutes otherwise it’s very difficult to roll out.
Sprinkle your work surface and rolling pin with powdered sugar.
Roll the dough out to a 1/4 inch thickness.
Cut with cookie cutters.
Place on a greased cookie sheet and bake in the oven at 375 degrees Fahrenheit for 8 to 10 minutes or until cookie is cooked all the way through. The cookie should not brown, but the edges can be slightly browned (that’s a good indication it’s done).
Cool on a wire rack.