Cream together non-dairy margarine, custard powder, and powdered sugar until light and fluffy in bowl of stand mixer.
Add in flour, salt, baking powder, and spices. Use stand mixer to beat together.
In a blender, combine pumpkin, non-dairy milk, and extracts. Add to the dough and beat until well combined.
Cover with plastic wrap and refrigerate for at least an hour, or overnight.
Preheat oven to 350°F.
Line two baking sheets with parchment paper. Generously dust a flat surface with powdered sugar.
Unwrap cookie dough and lay out onto powdered sugar.
Roll out, being careful not to let it stick or crack, to about a 1/4 inch thick. Use desired cookie cutters. Cut a small hole from middle of half of cookies.
Bake for 8–10 minutes, or until cookies have just started to brown on the bottom.
Transfer cookies to wire racks to cool.