In a large mixing bowl, combine all-purpose gluten-free flour, granulated sugar or coconut sugar, baking powder, arrowroot powder, and pumpkin spice mix. Whisk until well-blended.

In another bowl, combine pumpkin puree, vanilla extract, and aquafaba. Whisk together until smooth and creamy.

Gradually pour the wet mixture into the dry ingredients, stirring until just combined.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

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

Roll the chilled dough to about 1/4 inch thick and cut out shapes with cookie cutters.

Bake the cookies for 7-9 minutes, or until edges are lightly browned. Let cool on the sheet briefly before transferring to a wire rack.

In a small bowl, mix powdered sugar with water or almond milk to achieve a smooth icing consistency. Decorate cooled cookies.

Let the icing set for a few minutes before serving.