Preheat the oven to 180°C (350°F) and line 2 large baking trays with baking paper.

In a large bowl, beat together the dairy free butter, white sugar, and brown sugar with an electric handheld mixer until combined. Add in the pumpkin puree and vanilla extract and continue to mix until well combined.

In a separate bowl, sift the plain flour, cream of tartar, bicarbonate soda, pumpkin pie spice, and salt. Mix into the wet ingredients a little at a time until all has been combined. The cookie dough should be quite soft and sticky but you should still be able to roll it into balls. If not, place your cookie dough in the fridge to chill for about 30 minutes.

In a small bowl combine the extra sugar and pumpkin pie spice. Scoop out large balls of cookie dough – about 2 tablespoons per cookie. Roll the dough into balls and then coat in the sugar and spice mixture.

Place balls of dough on the baking trays approx. 5cms apart to allow the cookie to spread in the oven. Do this in batches if necessary, depending on the size of your trays. Don’t press the balls down as they will puff up and then flatten in the oven.

Bake cookies for 10-12 minutes. The cookies should only have a slight colour around the edges. They will be puffy and soft, but will flatten out and firm up a little as they cool. Once the cookies have firmed up on the tray, you can remove them and place them on a wire rack to cool completely.