Beat together the 1/2 cup of softened vegan butter, 1/4 cup of pumpkin puree, 1/4 cup of brown sugar, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.

In another bowl, whisk together 1 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of pumpkin pie spice, 2 teaspoons of cornstarch, and 1/4 teaspoon of salt.

Gradually add the dry ingredients into the wet mixture and mix on low speed until just combined.

Cover the dough and refrigerate for 30 minutes or overnight.

Preheat your oven to 350 °F (177 °C).

Scoop about 2-inch balls of dough and gently flatten them on a baking sheet, leaving space between each cookie.

Bake for 10-12 minutes until they are soft but will firm up as they cool.

Whip together the 1 cup of softened vegan butter, 3 teaspoons of vanilla paste, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, 1/3 cup of brown sugar, and 3 1/4 cups of powdered sugar until smooth and creamy.

Once the cookies have cooled, pipe the frosting on top and sprinkle with pumpkin pie spice if desired.