In a large mixing bowl, combine pumpkin puree, non-dairy butter, and brown sugar, blending until smooth and creamy. Gradually add flour, baking soda, salt, and cinnamon. Mix gently until combined.

Using a cookie scoop or two tablespoons, drop mounds of dough onto a lined baking sheet, spacing them at least 2 inches apart.

Preheat your oven to 350°F (175°C), then bake the cookies for approximately 10 minutes until edges are set and centers are soft and slightly puffy.

Remove the baking sheet from the oven, let cookies cool for 5 minutes before transferring to a wire rack to cool completely.

Prepare the cinnamon frosting by mixing dairy-free cream cheese, powdered sugar, and cinnamon until smooth and fluffy.

Once cookies are cooled, frost them with the cinnamon frosting using a spatula or knife.

Serve the cookies on a platter, ideally with a warm beverage.