Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and coconut sugar until combined.

In a separate large bowl, mix pumpkin puree, melted coconut oil, vanilla extract, and plant-based milk until smooth.

Gradually add the dry mixture to the wet ingredients, folding until just combined.

Drop generous portions of dough onto the baking sheet, spacing them apart.

Bake for 10-12 minutes or until edges are firm but centers still look soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

For frosting, whip together powdered sugar and dairy-free cream cheese until smooth, add cinnamon to taste.

Once cookies are cooled, spread a layer of cinnamon frosting on each.