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

In a large bowl, mix together 1 cup of pumpkin puree, 1/2 cup of melted coconut oil, and 1 cup of brown sugar until smooth.

In a separate bowl, whisk together 1 1/2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of cinnamon, and a pinch of salt.

Gradually fold the dry ingredients into the wet mixture until just combined.

Using a cookie scoop, drop dough onto baking sheets about 2 inches apart.

Bake for approximately 10 minutes until edges are golden and centers are soft.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Prepare frosting by combining 1 cup of powdered sugar, 2 tablespoons of non-dairy milk, and 1 teaspoon of cinnamon until smooth.

Once cooled, frost the cookies and serve.