In a large mixing bowl, cream together softened vegan butter, pumpkin puree, brown sugar, and organic cane sugar until light and fluffy, about 3-4 minutes. Add vanilla extract and combine.

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

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Cover the cookie dough and refrigerate for at least 30 minutes to prevent spreading during baking.

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Roll out the chilled dough and cut into shapes.

Arrange cut-out cookies on the baking sheet, leaving space between each. Bake for 6 to 8 minutes, or until edges are set but centers are soft.

Let the cookies cool slightly, then transfer to a wire rack. Sprinkle with cinnamon sugar once cooled.