In a large mixing bowl, combine pumpkin puree, softened vegan butter, brown sugar, and vanilla extract. Mix until smooth and creamy.

In another bowl, whisk together all-purpose flour, baking powder, cinnamon, and a pinch of salt.

Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop spoonfuls of cookie dough onto the sheet.

Bake for about 10 minutes, until the edges are set and tops are slightly puffed. Cool on the baking sheet for about 5 minutes.

To prepare frosting, combine powdered sugar, non-dairy milk, and cinnamon until smooth.

Once cookies are cooled, frost each with the cinnamon frosting.