01 -
Using a large mixing bowl, beat together the softened plant-based butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture becomes light and creamy.
02 -
In another bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly distributed.
03 -
Slowly incorporate the flour mixture into the wet ingredients, mixing gently until everything just comes together into a cohesive dough.
04 -
Wrap the dough and refrigerate for at least 30 minutes or up to overnight. This step is crucial for proper texture and easier handling.
05 -
Heat your oven to 350°F (177°C). Set up your workspace with parchment paper.
06 -
Place half the chilled dough between two sheets of parchment paper and roll to about 1/4-inch thickness.
07 -
Use Halloween-themed cookie cutters to create your desired shapes, then transfer them to a parchment-lined baking sheet, spacing them about 2 inches apart.
08 -
If the cut cookies are too soft to handle, pop them in the freezer for 10 minutes to firm up before baking.
09 -
Bake on the center rack for 6-8 minutes until the edges are just set. Let them cool completely on the baking sheet.
10 -
Dust the cooled cookies with cinnamon sugar and enjoy your festive fall treats!