In a large mixing bowl, combine vegan butter, pumpkin puree, brown sugar, and organic cane sugar. Blend on medium speed for about 2-3 minutes until fluffy. Optionally, add vanilla extract.

In another bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and a pinch of salt until no lumps remain.

Gradually add the dry mixture to the wet mixture using low speed. Mix until the dough comes together, about 30 seconds to 1 minute.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to prevent spreading.

Roll out the chilled dough on a floured surface to about ¼ inch thickness and cut out shapes using cookie cutters.

Transfer to a parchment-lined baking sheet and bake at 350°F (177°C) for 6-8 minutes, until edges are set.

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Sprinkle with cinnamon sugar before serving.