Easy Vegan Pumpkin Sugar Cookies Copycat Recipe

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are here to bring all the cozy, autumnal vibes right into your kitchen, no dairy or eggs required! If you, like me, have fond memories of those iconic orange-speckled sugar cookies that magically appear around Halloween and Thanksgiving, then you’re in for a treat. What makes these cookies so beloved? It’s that perfect balance of sweet, slightly spiced pumpkin flavor, with a delightfully chewy center and slightly crisp edge. They’re pure comfort in cookie form. This recipe recreates that magic, capturing the essence of the classic without any animal products, making them accessible and utterly delicious for everyone. Get ready to bake up a batch of pure joy with these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies – they’re the perfect way to embrace the season.

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

There’s something undeniably magical about the holiday season, and for many of us, that magic is inextricably linked to the scent of freshly baked cookies. For years, the iconic Pillsbury pumpkin-shaped sugar cookies have been a beloved treat, bringing smiles and festive cheer to kitchens everywhere. But for those of us embracing a vegan lifestyle, these nostalgic favorites have been off-limits. Until now! I’m thrilled to share my recipe for Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies, designed to capture that same delightful taste, texture, and festive fun, all without any animal products. These cookies are surprisingly simple to make, making them perfect for a fun family baking project or for whipping up a batch to share with friends. Get ready to infuse your kitchen with the warm, inviting aroma of pumpkin spice and pure joy!

Ingredients:

• 1 cup (226 g) vegan butter, room temperature
• 2 cups (240 g) organic powdered sugar
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp sea salt
• 2 1/2 cups (313 g) all purpose flour*
• 1–2 tbsp dairy free milk
• 1 pea-sized drop vegan red food coloring*
• 4-7 drops vegan yellow food coloring, divided*
• 1-2 drops vegan blue food coloring*
• 1.5″ pumpkin cookie cutter*
• Large bowl
• 2 small bowls
• Whisk or hand mixer
• Silicone spatula

Creaming the Butter and Sugar

The foundation of a tender and delicious cookie lies in properly creaming the butter and sugar. Begin by ensuring your vegan butter is at true room temperature – not melted, but soft enough to yield to gentle pressure. This is crucial for incorporating air, which will contribute to the cookie’s light texture. In your large bowl, combine the softened vegan butter and the organic powdered sugar. Using a whisk or, for a quicker and easier process, a hand mixer, cream these two ingredients together until they become light, fluffy, and pale yellow. This process can take anywhere from 3 to 5 minutes. Scrape down the sides of the bowl periodically with your silicone spatula to ensure everything is incorporated evenly. The mixture should look almost like frosting at this stage. Next, add the vanilla extract to this creamy mixture and mix until just combined.

Adding the Wet and Dry Ingredients

Once your butter and sugar mixture is perfectly creamy, it’s time to incorporate the remaining wet and dry ingredients. In a separate small bowl, whisk together the baking powder and sea salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, preventing any pockets of saltiness or uneven rising. Now, gradually add the all-purpose flour to the butter mixture, mixing on low speed or stirring gently with your spatula until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to tougher cookies. The dough will start to come together.

Achieving the Perfect Dough Consistency

At this point, the dough might seem a little stiff and crumbly. This is where the dairy-free milk comes in. Add 1 tablespoon of dairy-free milk to the dough and mix until it’s just incorporated. If the dough still feels too dry and isn’t coming together into a cohesive ball, add the second tablespoon of dairy-free milk, mixing it in very carefully. You want the dough to be pliable and easy to handle, but not sticky. The goal is a dough that will hold its shape when rolled and cut. Once you’ve reached the desired consistency, gather the dough together into a ball.

Coloring the Dough

This is where the magic truly happens, transforming our simple sugar cookie dough into those cheerful, festive pumpkin-shaped treats! Divide your dough into three equal portions. Place one portion into one of the small bowls, another portion into the second small bowl, and leave the remaining portion in the large bowl. In the large bowl, where you have the largest portion of dough, add 4 drops of vegan yellow food coloring and mix thoroughly using your silicone spatula until the color is evenly distributed. This will be your main pumpkin orange dough. In one of the small bowls, add the pea-sized drop of vegan red food coloring and 1-2 drops of vegan yellow food coloring. Mix these together until you achieve a lovely, vibrant orange color – this will be for the pumpkin stems or any decorative accents. In the second small bowl, add the remaining yellow food coloring (if you used less than 7 drops initially for the main dough) and 1-2 drops of vegan blue food coloring. Mix these together to create a muted green color for stems or other accents if desired. You can adjust the amounts slightly to get your desired shades.

Shaping and Baking

Once your doughs are beautifully colored, it’s time to bring your pumpkin cookies to life. Lightly flour your work surface and your rolling pin. Take the main orange dough and roll it out to about 1/4-inch thickness. Work with it in batches if needed to prevent it from becoming too warm and soft. Using your 1.5-inch pumpkin cookie cutter, cut out as many pumpkin shapes as you can from the rolled dough. Gently re-roll the scraps and cut out more shapes until all the main dough is used. For the stem, you can either use a smaller cutter to cut out tiny shapes, or simply roll small pieces of the orange-red dough and attach them to the top of your pumpkin cookies. If you’re feeling creative, you can use a toothpick to score subtle lines on the pumpkins for texture. Place the cut-out cookies onto a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie to allow for slight spreading. Refrigerate the cut-out cookies for at least 15-20 minutes before baking. This chilling step is crucial for helping the cookies maintain their shape and prevents them from spreading too much in the oven. Preheat your oven to 350°F (175°C). Bake the chilled cookies for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. They should still look slightly soft in the middle, as they will continue to firm up as they cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful vegan pumpkin sugar cookies! They are perfect for decorating with vegan icing, or simply enjoying their sweet, buttery flavor as is.

Conclusion:

There you have it – a recipe for incredibly easy copycat vegan Pillsbury pumpkin sugar cookies that taste just like the beloved classic! These cookies are a triumph of simple ingredients and straightforward steps, delivering that perfectly chewy center and slightly crisp edge with a delightful hint of pumpkin spice. They’re perfect for a quick dessert fix, a fun baking project with kids, or simply satisfying that nostalgic craving. I love serving these warm with a glass of plant-based milk or alongside a scoop of vegan vanilla ice cream. For a little twist, consider adding a pinch of nutmeg or a dash of cinnamon to the dough, or even drizzling them with a simple vegan vanilla glaze once cooled.

I truly hope you give these vegan Pillsbury pumpkin sugar cookies a try! They are so surprisingly simple to make and the results are absolutely delicious. You won’t believe how close they are to the original. Happy baking!

Frequently Asked Questions:

Can I make these cookies ahead of time?

Absolutely! You can store the dough, well-wrapped, in the refrigerator for up to 3 days, or freeze it for up to 3 months. This makes them perfect for impromptu baking sessions. Just let the dough come to a little closer to room temperature before scooping and baking if it’s been frozen.

What kind of pumpkin puree should I use?

It’s best to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which will alter the flavor and texture of your cookies. Look for a can that just says “pumpkin” on the label.

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Deliciously soft and chewy vegan sugar cookies that taste just like the classic Pillsbury version, with a fun pumpkin shape and festive colors.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
Approximately 2 dozen cookies

Ingredients

• 1 cup (226 g) vegan butter, room temperature
• 2 cups (240 g) organic powdered sugar
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp sea salt
• 2 1/2 cups (313 g) all purpose flour
• 1–2 tbsp dairy free milk
• 1 pea-sized drop vegan red food coloring
• 4-7 drops vegan yellow food coloring, divided
• 1-2 drops vegan blue food coloring

Instructions

1. Step 1
   In a large bowl, cream together the softened vegan butter and powdered sugar until light and fluffy using a whisk or hand mixer.
2. Step 2
   Mix in the vanilla extract, baking powder, and sea salt until well combined.
3. Step 3
   Gradually add the all-purpose flour, mixing until a dough forms. If the dough is too dry, add 1 tablespoon of dairy-free milk at a time until it comes together.
4. Step 4
   Divide the dough into three portions. In the first small bowl, add the red food coloring and a pinch of yellow food coloring to one portion of dough and mix until evenly colored. In the second small bowl, add the remaining yellow food coloring to another portion of dough and mix. Leave the third portion of dough plain.
5. Step 5
   Add 1-2 drops of blue food coloring to the plain dough and mix until it becomes a light orange or pumpkin color.
6. Step 6
   Chill all three dough balls for at least 30 minutes. Roll out each dough color thinly on a lightly floured surface. Use the 1.5″ pumpkin cookie cutter to cut out shapes. Place cookies on a baking sheet lined with parchment paper.
7. Step 7
   Bake at 350°F (175°C) for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.