Preheat oven to 350° F. Line cookie sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, allspice, and salt. Set aside.

In a large mixing bowl, with an electric mixer, beat vegan butter with brown sugar until light and fluffy, 3 to 4 minutes.

Beat in pumpkin and egg until well mixed. Stir in dry ingredients and mix well.

Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.

Bake 15 minutes. Transfer cookies to a wire rack and let cool completely.

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Quick and Kosher: Meals in Minutes