1/2 cup (1 stick) vegan butter (such as Earth Balance), softened (to speed softening, see note)
1/2 cup organic cane sugar + more for topping
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree (or sub pumpkin butter and hold back 1 Tbsp of cane sugar)
1 1/2 cups + 1 Tbsp unbleached all-purpose flour (sub up to 1/3 whole wheat pastry)
1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon pumpkin pie spice
3/4 tsp ground cinnamon
1 Tbsp unsweetened almond milk (or other non-dairy milk)
1/2 cup (1 stick) vegan butter, softened
1 1/2 Tbsp pumpkin butter (optional | storebought or see notes for recipe)
1/2 tsp vanilla extract (optional)
2 1/2 - 3 cups powdered sugar
1/4 tsp each ground cinnamon and pumpkin pie spice
Splash non-dairy milk