Preheat the oven to 350°F and line a baking sheet with parchment paper.

Using a hand mixer, cream together the vegan butter with both sugars, in a large mixing bowl

Next, mix in 1 ¼ cups canned pumpkin and vanilla, until well combined and smooth

Add the flour to the bowl, and sprinkle the baking soda, baking powder, cinnamon, pumpkin pie spice and salt on top of the flour

Stir until just combined and a dough is formed. The dough will be wetter than most cookies

Place heaping tablespoons (about 1 ½ -2 Tbsp) on the prepared baking sheet

Wet hand slightly and flatten the cookie somewhat, as they will not spread much during baking

Bake for 11 - 14 minutes, until the tops are no longer shiny and the cookies have puffed up a bit

Remove from the oven and let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack

To a clean mixing bowl add softened butter and beat until light and fluffy

Add vanilla, spices, and maple syrup and mix once more

Add powdered sugar ½ cup at a time and continue mixing until thick and creamy

Drizzle in a little non-dairy milk to thin if needed. You want this frosting to be thick so it will hold its shape once on the cookies

Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon