In a stand mixer, combine 1 cup of softened vegan butter, 1 cup of pumpkin purée, 1 cup of brown sugar, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract. Mix on medium speed for 3-5 minutes until light and fluffy.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of pumpkin pie spice, 2 tablespoons of cornstarch, and ½ teaspoon of salt.

Gradually add the dry mixture to the wet mixture in the stand mixer, mixing on low speed until just combined.

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

Preheat your oven to 350°F (175°C). Portion the chilled dough into 2-inch balls and flatten slightly.

Bake the cookies for 10-12 minutes until the edges are set.

In a medium bowl, cream together ½ cup of softened vegan butter, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 2 cups of powdered sugar.

Allow the cookies to cool completely before frosting with the cinnamon mixture.