• In a large bowl, using an electric beat, beat melted vegan butter, almond butter, sugar, brown sugar, and pumpkin puree until the sugar is dissolved.
• Pour the liquid ingredients into the bowl with the dry ingredients and stir to form a consistent pumpkin cookie dough.
• If you like, stir in 1/2 cup of vegan chocolate chips.
• Cover the bowl and chill the dough for 30 minutes; this is a must. Don't skip.
• Remove the dough from the fridge and preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with oil spray.
• Scoop two tablespoons of cookie dough and roll it into a ball between your hands.
• Place the cookie dough balls on the cookie sheet leaving one thumb space between each.
• Flatten each cookie ball with your fingers - these cookies won't spread much, so this is a must, or the cookies will be thick and take longer to bake.
• Bake for 12-14 minutes or until golden brown and slightly puffed up.
• Cool at room temperature on the cookie sheets for 15 minutes, then slide a spatula under each cookie to gently transfer it onto a cooling rack.
• The cookies deflate and get all their pumpkin flavors after a few hours at room temperature and enhance after a few days.

Storage

• Store in a cookie jar for up to 4 days or freeze in an airtight container for up to 1 month.

Frosting

• In a mixing bowl, stir tahini, maple syrup, coconut oil and vanilla.
• Spread on top of the cooled pumpkin cookies.