Easy Vegan Pumpkin Sugar Cookies – Copycat Recipe

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are here to transform your autumn baking dreams into a delicious reality! If you’ve ever craved that perfect blend of soft, chewy cookie with the warm, comforting embrace of pumpkin spice, but are looking for a completely plant-based version, then you’ve landed in the right spot. These aren’t just any cookies; they are a nostalgic trip back to childhood, reimagined with a vegan twist. What makes these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies so special is their uncanny ability to capture the exact same melt-in-your-mouth texture and subtly sweet, spiced flavor that we all know and love from the iconic store-bought version. Imagine biting into a cookie that’s perfectly spiced, delightfully chewy, and surprisingly simple to make right in your own kitchen. They’re perfect for sharing (or not!), a delightful treat for Halloween, Thanksgiving, or any day you need a little pumpkin-spiced joy.

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

There’s something undeniably special about Pillsbury’s sugar cookies, and when the fall season rolls around, their adorable pumpkin-shaped cutouts become an instant classic. But for those of us following a vegan lifestyle, those store-bought delights are off-limits. Well, I’m here to tell you that you can recreate that iconic taste and texture right in your own kitchen with these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies! They’re simple, delicious, and perfect for getting into the autumnal spirit.

These cookies have that wonderfully soft and slightly chewy center with crisp edges that we all know and love. The best part? They are surprisingly easy to make, even if you’re a beginner baker. We’ll be using simple, accessible ingredients to achieve that perfect flavor and texture, and the vibrant orange color is achieved naturally with a touch of vegan food coloring. Get ready to impress your friends and family with these festive and incredibly satisfying homemade treats.

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

Making the Dough

This is where the magic begins! The key to a good sugar cookie dough is to have your vegan butter at the perfect room temperature – soft enough to cream but not melted. This ensures it whips up beautifully with the powdered sugar, creating a light and airy base for our cookies.

1. In a large bowl, begin by creaming together the softened vegan butter and organic powdered sugar. I like to use my hand mixer for this, starting on a low speed to avoid a cloud of sugar, and then increasing to medium-high. Beat them together for about 2-3 minutes until the mixture is light, fluffy, and pale yellow. This step is crucial for achieving that tender cookie texture. Scrape down the sides of the bowl with your silicone spatula occasionally to ensure everything is incorporated evenly.

2. Next, we’ll add the wet ingredients and flavorings. Add the vanilla extract to the creamed butter and sugar mixture. Then, it’s time to get creative with our colors! In one of your small bowls, combine the vegan red food coloring with 3-4 drops of the vegan yellow food coloring. This will create a lovely orange hue. In the second small bowl, place the remaining vegan yellow food coloring (about 1-3 drops) and the vegan blue food coloring (1-2 drops). This mixture will be used to create a slightly different shade of orange, or you can adjust it as you go to achieve your desired pumpkin color. For the main dough, add the red and yellow mixture. Mix on low speed until just combined.

3. Now it’s time to incorporate the dry ingredients. In a separate bowl (or you can reuse one of your small bowls if you’re careful to wipe it clean), whisk together the all-purpose flour, baking powder, and sea salt. Whisking these together beforehand ensures that the leavening agent and salt are evenly distributed throughout the flour, which helps the cookies rise evenly and prevents pockets of saltiness. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies. The dough will start to look shaggy and thick.

4. Once the dough is mostly combined, it’s time to add the dairy-free milk, one tablespoon at a time, until the dough comes together into a cohesive ball. You might not need the full two tablespoons, or you might need a tiny bit more, depending on the humidity and your flour. Use your silicone spatula to help bring everything together. The dough should be firm enough to handle but not dry or crumbly. If it feels too sticky, you can add another teaspoon of flour. If it feels too dry, add another teaspoon of dairy-free milk.

Shaping and Baking

Now for the fun part – turning this delicious dough into adorable pumpkins! The chilling step is important for easy handling and to prevent excessive spreading during baking.

1. Divide the dough into two equal portions. Working with one portion at a time, gently knead in your desired amount of the orange food coloring mixture from the second small bowl. I like to start with just a few drops and gradually add more until I achieve a beautiful, vibrant pumpkin orange. Knead gently until the color is evenly distributed. You want a color that is reminiscent of a fresh pumpkin, not too pale and not too dark. Repeat this process with the second portion of dough.

2. Shape each portion of dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial. It firms up the vegan butter in the dough, making it much easier to roll out and cut without sticking, and it also helps the cookies hold their shape better when baking.

3. Once the dough is chilled, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. Lightly flour your work surface and a rolling pin. Take one disc of chilled dough and roll it out to about 1/4-inch thickness. You want a consistent thickness for even baking. Work relatively quickly to prevent the dough from becoming too warm and sticky.

4. Using your 1.5-inch pumpkin cookie cutter, cut out as many pumpkin shapes as you can from the rolled-out dough. Gently re-roll any scraps and cut out more shapes. Place the cut-out cookies onto your prepared baking sheets, leaving about 1-2 inches between them to allow for slight spreading. I find that gently pressing down on the cutter as you press it into the dough helps to get a cleaner cut. If the dough starts to get too soft while you’re cutting, pop it back in the refrigerator for a few minutes.

5. Bake the cookies for 8-10 minutes, or until the edges are just beginning to turn a very light golden brown. The centers should still look soft. Overbaking will make them crispy and dry, and we’re aiming for that classic soft Pillsbury texture. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up further.

Once cooled, these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are ready to be enjoyed! They are perfect on their own, or you can even whip up a simple vegan buttercream for frosting. Enjoy this taste of autumn, made with love and completely vegan!

Conclusion:

I’m so excited for you to try these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies! They truly capture that beloved soft, chewy texture and delightful pumpkin spice flavor that we all know and love, but with a completely vegan twist. The simplicity of the recipe makes it perfect for bakers of all skill levels, and the aroma that fills your kitchen while they bake is simply divine. These cookies are a fantastic way to bring a touch of seasonal joy to any occasion, from holiday gatherings to a cozy afternoon treat. I love serving them with a glass of dairy-free milk or a warm mug of spiced apple cider. Don’t be afraid to get creative with variations – a sprinkle of cinnamon sugar on top before baking, or even a drizzle of vegan white chocolate once cooled, can elevate these treats even further. I really encourage you to give this recipe a go; I’m confident you’ll be delighted with the results!

Frequently Asked Questions:

Can I make these cookies ahead of time?

Absolutely! You can bake these vegan Pillsbury pumpkin sugar cookies a day or two in advance and store them in an airtight container at room temperature. They stay wonderfully soft and chewy. You can also freeze the unbaked cookie dough balls for up to a month. Just bake them directly from frozen, adding a few extra minutes to the baking time.

What kind of vegan butter should I use?

For the best results, I recommend using a good quality vegan butter stick that is designed for baking. Brands like Miyoko’s Kitchen, Melt Organic, or Earth Balance buttery sticks tend to work very well and mimic the consistency of dairy butter effectively. Avoid vegan margarine that is too soft or oily, as this can affect the texture of your cookies.

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Recreate the classic Pillsbury pumpkin sugar cookie flavor with this easy vegan recipe. Perfect for fall baking!

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
Approximately 24 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 vegan butter and powdered sugar until light and fluffy using a whisk or hand mixer.
2. Step 2
   Add the vanilla extract, baking powder, and sea salt. Mix until well combined.
3. Step 3
   Gradually add the all-purpose flour, mixing until just combined. The dough will be crumbly. Add dairy-free milk one tablespoon at a time if needed to bring the dough together.
4. Step 4
   Divide the dough into three portions. In one small bowl, add the red food coloring and a few drops of yellow and blue to create an orange color for the cookie base. In another small bowl, mix the remaining yellow food coloring with a tiny bit of flour to create a lighter orange for decorations. Keep the third portion plain for a lighter color if desired.
5. Step 5
   Gently knead the colored doughs together to create a marbled effect, or keep them separate for distinct colors. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
6. Step 6
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Step 7
   Roll out the chilled dough to about 1/4 inch thickness. Use a 1.5-inch pumpkin cookie cutter to cut out shapes.
8. Step 8
   Place cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.
9. Step 9
   Let the cookies cool on the baking sheets for a few minutes before transferring them 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.