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

In a large bowl, cream 1/2 cup softened vegan butter with 1/4 cup brown sugar and 1/2 cup granulated sugar until pale and fluffy, about 2-3 minutes.

Mix in 1 teaspoon of vanilla extract and 1/4 cup pumpkin puree until well combined.

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

Gradually add the dry mixture to the wet, stirring until just combined.

Drop tablespoon-sized mounds of dough on the baking sheet, spacing them apart.

Bake for 10-12 minutes until edges are golden.

In a mixing bowl, beat 1 cup softened vegan butter with 1/3 cup brown sugar and 3 teaspoons vanilla paste.

Slowly add 3 1/4 cups powdered sugar, 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice until light and fluffy.

Once cookies are cooled, generously frost each cookie with the prepared frosting.