Step 1

In a large bowl, cream 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 organic cane sugar, and 1 tsp of vanilla extract until light and fluffy.

Step 2

In a separate large bowl, whisk together 1¾ cup of all-purpose flour, 2 tsps of baking powder, 2 tsps of pumpkin pie spice, 2 tsps of cornstarch, and 1/4 tsp of salt.

Step 3

Gradually add the dry ingredients to the wet ingredients in the bowl, mixing on low speed until just combined.

Step 4

Cover the bowl and place it in the fridge for 30 minutes (or overnight). Chilling the dough is an important step that you cannot skip.

Step 5

Preheat the oven to 350 degrees Fahrenheit (177 C).

Step 6

Place a large piece of parchment paper on top of a flat surface. Scoop half* of the chilled cookie dough onto the center of the paper, and place another piece of parchment paper on top.

Step 7

Roll out the dough between the 2 pieces of parchment paper until it’s about 1/4-inch thick.

Step 8

Cut out and stamp the desired shapes with cookie cutters. Arrange them a couple of inches apart on a large parchment-lined baking sheet (I could fit 20 cookies on my pan).

Step 9

If the dough is too soft and falling apart while transferring the cookies to the baking sheet, place it in the freezer for 10 minutes or more to solidify the shapes.

Step 10

Bake on the center rack for 6 to 8 minutes. Allow the cookies to cool down completely on the sheet.

Step 11

Sprinkle cinnamon sugar on top and enjoy! Hope you have an amazing Fall season.🎃🍂🧡