Preheat your oven to 350°F (175°C). Gather your mixing bowls, measuring cups, and a baking sheet lined with parchment paper.

In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, and vanilla extract. Whisk until smooth and creamy, about 2-3 minutes.

In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.

Drop generous amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of your spoon.

Bake the cookies for 10 minutes, or until lightly golden and set around the edges.

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

Prepare the creamy cinnamon frosting by mixing together your frosting ingredients in a bowl until smooth and fluffy.

Once cooled, spread a generous layer of the cinnamon frosting on top of each cookie.