In a large mixing bowl, combine all-purpose flour, sugar, and baking powder, whisking until well mixed.

Fold in pumpkin puree, vanilla extract, and non-dairy milk, stirring for 2-3 minutes until a soft dough forms.

Wrap the dough tightly in plastic wrap and refrigerate for at least 3 hours or overnight.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll out chilled dough to about ¼ inch thick and use cookie cutters to create shapes.

Bake for 12-15 minutes or until edges are lightly golden brown, and center feels soft.

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