In a stand mixer or large bowl, combine 1 cup of vegan butter, 1 cup of organic cane sugar, and 1/2 cup of brown sugar. Add 1 cup of pumpkin puree and 1 teaspoon of vanilla extract. Beat this mixture on medium speed until light and fluffy, about 3-4 minutes.

In a separate mixing bowl, sift together 2 1/2 cups of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, 1 tablespoon of pumpkin pie spice, and 1/2 teaspoon of salt.

Gradually add the dry ingredients to your wet mixture in the stand mixer, stirring on low speed until a soft dough forms.

Cover your dough with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes, or overnight if time allows.

While your dough chills, preheat your oven to 350°F (177°C). Prepare two baking sheets by lining them with parchment paper.

Once the dough has chilled, roll it out between two sheets of parchment paper to about 1/4 inch thick, or simply roll into 2-inch balls.

Place the baking sheet in the preheated oven and bake for 6-12 minutes, depending on the size of your cookies.

Allow your cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.