Here's what you'll need, it's super easy:
1⁄2 cup butter
1 cup sugar
1 teaspoon vanilla
1 (15 ounce) can of pumpkin
2 cups gluten-free flour
1 1⁄2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1⁄2 teaspoon salt
Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended. Funny story, when I was attempting to make this and be a total master baker, I totally messed with the recipe and but two sticks of butter instead of one. We didn't realize until after putting in all the sugar in with it. Clever Mimi figured it out and sorted it all to it's regular amount. BUT now we had all this extra weird sugar butter... we put it in a little dish and spread it on our bread when it was done! And it was SO good!
In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.