Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and a pinch of salt.

In another bowl, combine the wet ingredients: pumpkin puree, brown sugar, melted coconut oil, non-dairy milk, and vanilla extract.

Gradually fold the dry mixture into the wet mixture until just combined.

Drop generous mounds of dough onto the prepared baking sheet, leaving space between them.

Bake for 10-12 minutes until the edges are golden and centers remain soft.

Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Prepare the frosting by mixing vegan butter, powdered sugar, cinnamon, and non-dairy milk until smooth, then frost cooled cookies.