In a stand mixer, combine ½ cup of softened vegan butter, ¾ cup of organic cane sugar, ½ cup of brown sugar, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Mix on medium speed until creamy and smooth.

In a separate bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of baking powder, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of salt. Whisk until evenly combined.

Slowly add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being careful not to overmix.

Cover the bowl tightly and refrigerate the dough for at least 30 minutes.

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Once chilled, roll the dough to about ¼-inch thickness and use Halloween cookie cutters to cut out shapes.

Place on the prepared baking sheet and bake for 10-12 minutes until edges are lightly golden.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack and dusting with cinnamon sugar.