First, set out your butter (this includes the butter for the frosting) from the fridge to soften at room temperature.

While you wait, preheat the oven to 350° F and line two large baking sheets with parchment paper.

In a medium-sized bowl whisk together the flour, pumpkin spice, baking powder, and baking soda.

In a large bowl, using a stand mixer or hand mixer, on high speed, mix the softened vegan butter, white sugar, and brown sugar together until light and creamy.

Add in the pumpkin puree and vanilla extract, and mix until well combined.

Add the dry ingredients to the wet ingredients, and mix them at low speed until you have soft cookie dough consistency.

Scoop the cookie dough in roughly 2 tablespoon scoops onto a parchment-lined baking tray, aiming for around 14 cookies.

Roll them into a ball and gently flatten them into a thick disc.

Bake for 18 minutes. Remove from the oven and let it cool on the pan for 10 minutes. Then transfer to a wire rack to finish cooling.

In a medium bowl or bowl of a stand mixer, beat the softened butter and cream cheese together until creamy and smooth.

Add vanilla extract and mix until well combined.

Gradually add in the powdered sugar and continue to mix until completely combined.

Fit your preferred piping tip to a piping bag, and fill it up with the frosting.

Working with one cookie at a time, pipe a swirl of the frosting over the cookies and dust a bit of pumpkin spice over the top.