In a stand mixer or a large mixing bowl, blend together ½ cup softened vegan butter, ½ cup organic cane sugar, ¼ cup brown sugar, ¼ cup pumpkin puree, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. This should take about 2-3 minutes on medium speed.

In a separate bowl, sift together 1¾ cup all-purpose flour, 2 teaspoons cornstarch, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt. Use a whisk to ensure the dry ingredients are well combined and aerated.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms. Cover the dough with plastic wrap or a clean kitchen towel and chill it in the freezer for 30 minutes, or overnight in the fridge.

Preheat your oven to 350°F (177°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use spooky cookie cutters to create Halloween shapes or scoop the dough into 2-inch balls.

Bake your Halloween Pumpkin Spice Cookies in the preheated oven for 6-12 minutes, depending on the thickness and shape. Remove the cookies from the oven and sprinkle some cinnamon sugar on top while they are still warm.

Allow the cookies to cool completely on the baking sheet for about 5-10 minutes before carefully transferring them to a cooling rack.