In a stand mixer, cream together ½ cup of vegan butter, 1 cup of pumpkin purée, ¾ cup of brown sugar, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract for 3-5 minutes until smooth and fluffy.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of pumpkin pie spice, 2 tablespoons of cornstarch, and ½ teaspoon of salt.

With the mixer set to low speed, gradually add the dry ingredient mixture to the wet mixture. Mix until just combined.

Cover the bowl and refrigerate the dough for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll chilled dough into 2-inch balls and place on a parchment-lined baking sheet.

Bake for 10-12 minutes until edges are set and centers remain soft.

In a mixing bowl, beat together ¼ cup of vegan butter, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 2 cups of powdered sugar until smooth.

Once cooled, frost each cookie with the cinnamon frosting.