Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, brown sugar, melted coconut oil, maple syrup, and vanilla extract until creamy.

Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and cinnamon.

Combine Wet and Dry Mixtures: Fold the dry ingredients into the wet mixture gently until just combined, thick and slightly sticky dough.

Scoop the Dough: Drop rounded balls of dough onto the prepared baking sheet, leaving space between each scoop.

Bake the Cookies: Bake for 10 minutes until set and golden around the edges; they may look slightly underbaked.

Cool on a Wire Rack: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Prepare the Cinnamon Frosting: In a bowl, beat together powdered sugar, cinnamon, and softened coconut oil or vegan butter until smooth.

Frost the Cookies: Spread the cinnamon frosting generously over the cookies once cooled.