Place a piece of parchment in an 8 by 8 inch baking dish. Set aside.

Place the almond milk in a microwave-safe cup. Add the gelatin and whisk until dissolved. Microwave on high for 40 seconds or until boiling. Whisk in the pumpkin, spices and vanilla. Taste and adjust sweetness to your liking.

Pour into the prepared baking dish. Place in the refrigerator until set, about 2 hours or overnight. The longer they sit, the more they will firm up. Use a cookie cutter to cut out shapes or use a knife to cut into 1 inch squares.

Store in an airtight container in the refrigerator for up to 5 days.