Place flour, salt, sugar in food processor.

Mix well.

Add in butter. Mix just until the butter is in pea sized pieces.

Add eggs. Mix for about 5 seconds until eggs are incorporated.

Add just enough water to bring together.

Dough will be like a short bread dough, because there is no elastic.

Refrigerate for 30 minutes. It's easier to work with cold.

Flour surface and roll out. Sometimes the gluten free dough will split or break apart a little. Just put it back together. It will stick back together much easier than gluten dough.

Cut 4 inch circles with a biscuit cutter.

Imprint with a decorative stamp if you have one.If not make sure to put a slit into the top to let the steam escape.

Brush milk over the first round.

Put about 2 teaspoons of pumpkin filling onto one round.

Top and gently press the edges together.

Bake at 400 degrees F for 15 minutes on baking dish. I have used both parchment paper and just a baking stone. Both worked fine.

Cool Completely.

These freeze well in plastic freezer bags.