Add the room-temperature dairy-free butter and 1 ½ cups of sugar to a large mixing bowl or stand mixer. Beat together until well combined (about 2 minutes).

Add the vanilla extract, applesauce, and pumpkin puree. Mix until combined.

Add the flour, baking powder, and cinnamon. Mix just until the cookie dough comes together. Don’t overmix.

Cover the dough and refrigerate for 30 minutes.

When the dough is almost finished chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.

Add the remaining ½ cup of sugar to a small bowl.

Scoop the chilled cookie dough into balls and roll each one in the sugar until completely coated.

Place the dough balls on the prepared baking sheet, leaving some space between each one. Gently flatten each cookie a little before baking.

Bake at 350°F for 13 minutes.

Let the cookies cool on the baking sheet before moving them.