Altered slightly from the Minimalist Baker
1/2 cup (1 stick) vegan butter (such as Earth
1/2 cup organic cane sugar + more for
1/4 cup brown sugar
1/4 cup pumpkin puree
1 tsp pure vanilla extract
1 3/4 cups unbleached all purpose flour
1/2 Tbsp corn starch or arrowroot
1 tsp baking powder
1 tsp egg replacer powder
1/2 tsp baking soda
1/4 tsp salt
1-2 tsp non-dairy milk, if needed
Add softened butter to a large mixing bowl and cream with a mixer. Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
In a medium bowl, combine dry ingredients (flour, corn starch, salt, baking soda and baking powder). Add dry mix to butter and sugar mixture and stir until incorporated, being careful not to overmix - until a soft dough is formed. Add one teaspoon of milk if needed. Switch to a wooden spoon if it gets too thick. If it appears too wet, mix in a bit more flour. Cover and freeze dough for 15 minutes. Preheat oven to 350 degrees F and position a rack in the center of the oven. Scoop out a heaping tablespoon of chilled dough and roll into balls. Arrange cookie balls on a clean baking sheet 2 inches apart to allow for spreading. Slightly flatten with palm of hand or spoon. Sprinkle with sugar or cinnamon sugar if you won’t be frosting them. Place baking sheet in oven and bake 12-15 minutes or until very slightly golden brown. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely.