Preheat oven to 350*F . Line a baking sheet with parchment.
In a small bowl combine the sugar and cinnamon to roll the cookies. Set aside.
3 tablespoon Granulated Sugar, ¾ teaspoon Cinnamon
In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and brown sugar until well combined and fluffy.
8 tablespoon Vegan Butter, 1 Cup Light Brown Sugar, tightly packed
Add the pumpkin purée, non-dairy milk and vanilla and mix on low until well combined.
⅓ Cup Pumpkin Purée, 2 teaspoon Vanilla Extract, 1 tablespoon Non-Dairy Milk
Then, add the flour, pumpkin pie spice, baking powder, baking soda and salt and mix until just combined.
1 ⅔ Cups All-Purpose Flour, 2 ½ teaspoon Pumpkin Pie Spice, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
Using a 3-tablespoon cookie scoop, scoop 8 dough balls onto a parchment- lined baking sheet. Roll each dough ball in cinnamon sugar and place back onto the baking sheet.
Bake in a 350*F oven for 12-14 minutes. The edge of the cookies should feel set when pressed with a finger. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling.
Repeat with the remaining cookie dough.