Beat room temperature butter with a hand mixer until fluffy. Add sugar, vanilla, and pumpkin puree and mix until completely blended.
Lay a piece of parchment paper over a flat surface. Sift dry ingredients over parchment paper twice so that everything is well combined. Then add dry ingredients to wet ingredients in two parts, mixing with a wooden spoon until well combined. At the very end, add almond milk so the dough is soft.
Shape dough into a disk that is 3/4″ thick, wrap, and place in the freezer for 15 minutes or in the fridge for at least an hour.
Preheat oven to 350ºF. Shape one tablespoon of dough into a ball, dust with flour, and flatten with a rolling pin. (You can cover dough in wax paper to make it easier.) Roll out to approximately 1/4″ thickness (not paper thin), remove wax paper, and use bat cookie cutter to cut.
Once you cut the shapes, freeze for 15 mins or place them in the fridge for half an hour on cookie sheet. Remove and bake for 8 to 10 minutes, until golden. Cool on a rack until room temp.
For frosting, simply melt down chocolate chips and coat room temperature cookies. Eat up quick– these cookies will fly right off the plate!
