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

In a large mixing bowl, combine pumpkin puree, vegan butter, and brown sugar. Blend until smooth and creamy.

Add in the egg or flax egg and mix until fully incorporated.

In a separate bowl, whisk together all-purpose flour, baking soda, and cinnamon. Gradually combine dry ingredients with wet mixture.

Drop dollops of dough onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 15-20 minutes until edges are set and tops remain slightly firm.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

In a mixing bowl, beat together powdered sugar, cream cheese, and cinnamon until creamy and smooth.

Once cookies are completely cooled, frost each one with the cinnamon frosting.