Preheat oven to 350° F. Lay parchment paper down on a baking sheet.
Into a medium bowl, add flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, all spice and salt. Whisk together. Set aside.
In a larger bowl, cream together vegan sugar and butter for 2-3 minutes.
Add pumpkin, applesauce and vanilla. Beat again.
Slowly beat in the flour mixture in parts just until combined. DO NOT OVERMIX.
Scoop out a tablespoon of the mixture and roll into a ball. Place on parchment lined baking sheet 2 inches apart. Repeat with remaining dough. *Can do a larger size if you want a larger cookie, just make sure even size when baking
Bake for 15-18 minutes. Remove and let cool for 2-3 minutes before removing to a cookie rack to cool completely.
For the Glaze
While cookies, bake combine powdered sugar and 3 tablespoons of dairy free milk. Whisk together. Add in vanilla extract, whisk again until smooth. Add remaining tablespoon of milk if needed for consistency.
Once cookies are completely cooled, place baking sheet under cooling rack to catch any excess and drizzle glaze over cookies.
*See post for notes about Top 8 Allergy Free variation**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.