In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined. Next, add in 1 cup of pumpkin puree and ½ cup of melted vegan butter or coconut oil. Stir the mixture until it forms a soft dough, ensuring all ingredients are fully incorporated.

Once the dough is mixed, wrap it tightly in plastic wrap and place it in the refrigerator. Let it chill for at least 180 minutes, or until firm.

After chilling, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use pumpkin-shaped cookie cutters to cut out your cookies or form the dough into logs and slice into rounds.

Place the cookie shapes on a parchment-lined baking sheet, giving them enough space to spread slightly while baking.

Place the baking sheet in the preheated oven and bake the cookies for about 15 minutes. Watch for the edges to turn lightly golden while the centers remain soft.

Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.