In a large mixing bowl, combine the all-purpose flour, granulated sugar, and pumpkin puree, stirring until well-blended. Add in the softened vegan butter and non-dairy milk, mixing until a cohesive dough forms.

Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 3 hours.

Dust your countertop with flour and roll out the dough to about ¼ inch thick. Cut out your desired shapes with cookie cutters. Arrange the cookies on a parchment-lined baking sheet.

Preheat your oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until golden brown, and allow them to cool on the baking sheet.