1-First Step: Preheat oven to 350 degrees and line a baking sheet with parchment paper. This sets the stage for even baking and easy cleanup.

2-Second Step: In a large bowl, cream together vegan butter with granulated sugar and brown sugar until creamy. Mix in canned pumpkin and vanilla until smooth, creating a base that’s full of flavor.

3-Third Step: Add 2 1/2 cups all-purpose flour to the bowl, then sprinkle 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon salt over the flour. Stir until just combined to form a wetter dough. This step keeps the texture light and airy.

4-Fourth Step: Place heaping tablespoons (about 1 1/2 to 2 tablespoons) of dough on the baking sheet and flatten slightly with moistened hands. Bake for 11-14 minutes until the tops are no longer shiny and the cookies have puffed up.

5-Fifth Step: Let the cookies sit on the pan for 5 minutes, then transfer to a cooling rack. For the frosting, beat 8 tablespoons (1/2 cup) softened vegan butter until creamy, then add 3 cups powdered sugar, 1 teaspoon apple cider vinegar, and 1/2 teaspoon pure vanilla extract. Mix until smooth, adding 1-2 tablespoons non-dairy milk as needed. Frost the cookies once cooled and sprinkle with cinnamon if you like.