Gluten-Free Cheesy Pumpkin Bites

Preheat oven to 375° F / 190° C Line 2 large baking sheets with parchment paper or silicone baking pads Place flour, cornstarch, salt, garlic powder, paprika and pepper in food processor bowl. Add softened butter, olive oil and cheese. Plus just until the ingredients form a ball in processor. Add a teaspoon of cornstarch if dough doesn't form a ball and pulse briefly.

Remove cheese dough and place on a cutting board lightly dusted with cornstarch. Round into a ball and press down to form a circle. If dough is sticky, lightly dust hands with cornstarch while handling dough.

Wrap dough in plastic wrap and refrigerate for 1 hour.

Remove the dough from refrigerator about 1 hour before shaping pumpkin puffs. Sprinkle a large cutting board lightly with cornstarch. Dust your hands with cornstarch and roll dough into 1-inch balls. Very lightly press on ball to form a small flat base. Use the side of a fork or tooth pick to make grooves in side of balls. Make a small indentation in the top of the puff. Reserve enough dough to roll very small "stems" for top of pumpkin puffs. Gently press these into the indentation.

Bake in preheated oven for 12-15 minutes, or just until pumpkin puffs begin to turn golden brown. Cool on a rack before serving. Optional garnish - place each gluten-free pumpkin puff on a large basil leave for serving. Store gluten-free cheesy pumpkin puffs in an airtight container.

Reminder: Avoid Gluten Cross-Contamination in the Kitchen Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.