In a large mixing bowl, cream together vegan butter, pumpkin puree, brown sugar, and organic cane sugar until light and fluffy, about 2-3 minutes.

In a separate bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and a pinch of salt.

Gradually add the dry mixture to the wet ingredients on low speed until just combined.

Cover the dough and refrigerate for at least 30 minutes.

Roll out half of the dough on a floured surface and cut shapes.

Transfer cookies to a parchment-lined baking sheet and bake at 350°F for 6 to 8 minutes.

Cool on the baking sheet for a few minutes before transferring to a wire rack, then garnish with cinnamon sugar or toppings if desired.