In a large mixing bowl, whisk together the all-purpose gluten-free flour, sugar, baking powder, cinnamon, and arrowroot powder until evenly blended.

In a separate bowl, combine the pumpkin puree and vanilla extract, mixing until smooth.

Gently fold the wet ingredients into the dry mixture using a spatula until just combined.

Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.

Roll the dough out onto a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut out your desired shapes and transfer them to a parchment-lined baking sheet.

Preheat your oven to 350°F (175°C) and bake the cookies for 7-9 minutes.

After baking, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Once completely cooled, prepare a simple vanilla icing by mixing icing sugar with a splash of water or plant-based milk.

Drizzle or spread the icing over each Vegan Pumpkin Sugar Cookie, and let dry to set.