Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies Recipe

If you’re searching for a delightful fall treat that’s both vegan and irresistibly tasty, these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are going to become your new obsession. They capture the classic soft, fluffy texture and festive pumpkin flavor you love in the Pillsbury original but are completely plant-based and made from scratch. The fun part? The dough is perfectly colored and shaped to look like adorable little pumpkins, making them not only delicious but a joy to bake and share with friends or family. Prepare yourself for a cozy baking session filled with sweet aromas and a rewarding treat that’s just as beautiful as it is delicious.

Ingredients You’ll Need

This recipe keeps things straightforward with simple ingredients that work harmoniously to create perfect pumpkin sugar cookies. Each item brings its own magic: vegan butter ensures softness, powdered sugar adds the right sweetness, and food coloring creates those charming pumpkin hues that make these cookies stand out. Gather what you need, and you’ll see how easy it is to whip up these festive delights.

• 1 cup vegan butter (room temperature): Provides a creamy, rich base that keeps the cookies tender and moist.
• 2 cups organic powdered sugar: Adds smooth sweetness and helps achieve the perfect cookie texture.
• 2 tsp vanilla extract: Injects warm, aromatic flavor that complements pumpkin beautifully.
• 1 tsp baking powder: Gives the cookies just enough lift for a soft bite.
• 1/4 tsp sea salt: Balances out the sweetness and enhances the overall flavor complexity.
• 2 1/2 cups all-purpose flour: The structure of your cookies, ensuring they hold their lovely shape.
• 1–2 tbsp dairy-free milk: Helps bind the dough, adding moisture without heaviness.
• Vegan red, yellow, and blue food coloring: These create the perfect pumpkin and stem colors, making your cookies as visually delightful as they taste.
• 1.5″ pumpkin cookie cutter: Cuts the dough into adorable pumpkin shapes—an essential for the festive charm.
• Basic baking tools: Large bowl, small bowls, whisk or hand mixer, silicone spatula, plastic wrap or parchment paper for easy dough handling.

How to Make Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Step 1: Prep Your Ingredients

Start by measuring out every ingredient except the food colorings. Having everything ready makes the process smooth and stress-free. If you don’t have a pumpkin cookie cutter, don’t worry—there are ways to shape these cookies by hand that we’ll discuss later.

Step 2: Make the Dough Base

In a large bowl, cream the vegan butter until fluffy using a whisk or hand mixer. Next, add powdered sugar, vanilla extract, baking powder, and sea salt, mixing until the mixture looks smooth and frosting-like. Gradually add the flour and 1 tablespoon of dairy-free milk, folding everything together with a silicone spatula. You might need the second tablespoon of milk if the dough feels too stiff. Remember, it takes some muscle to bring all the flour in, but trust me—it’ll come together beautifully.

Step 3: Divide and Color the Dough

Split the dough into halves, then quarter one half. Place the quarter dough portion for orange coloring into a small bowl. Divide the remaining quarter into halves again, using one eighth of dough for green coloring in another bowl. Add vegan red and yellow food coloring to the orange dough to get that perfect pumpkin shade, and mix vegan blue and yellow into the green dough to create a lovely stem color. Wear gloves or use a utensil to evenly blend the colors into the dough—it’s like your little creative art project!

Step 4: Chill the Dough

Wrap each colored dough portion into plastic wrap discs and pop them in the fridge for 2 hours to firm up. This chilling phase is crucial for handling the dough easily later on and developing flavors.

Step 5: Shape Your Pumpkin Logs

After chilling, set the vanilla dough aside at room temperature. Roll the orange dough into a smooth, long log approximately 10-12 inches in length and about 1/2 inch wide and 1 1/4 inch high. Do the same with the green dough but keep the height thinner—about 1/4 to 1/2 inch. Press the green stem log alongside the orange pumpkin log, creating one combined log that resembles a pumpkin with a stem.

Step 6: Cut Out Pumpkin Cookies

Use your pumpkin cookie cutter to slice this combined log carefully into pumpkin shapes. Stack the cut pumpkins neatly on top of each other or in a line, using any dough scraps to patch gaps or connect the shapes if needed. Once all pumpkins are cut, wrap the log tightly in plastic and freeze for 20 minutes so the cookies firm up before assembly.

Step 7: Roll Out Vanilla Cookie Dough

While the pumpkin logs chill, roll out the vanilla dough between two pieces of plastic wrap to roughly a 12 by 4-5 inch rectangle. This layer will wrap around the pumpkin cookie slices, bringing them together into one striking cookie dough log.

Step 8: Assemble the Cookie Log

Place the frozen pumpkin cookie log on the rolled vanilla dough. Fold and trim overlapping vanilla dough, using leftover pieces to form two smaller logs on either side of the pumpkin log for added structure around the stems. Carefully wrap everything into one large cylinder, ensuring the pumpkin shapes stay intact. Wrap tightly and chill for 30 minutes to 1 hour to set.

Step 9: Slice and Bake

Preheat your oven to 375°F, lining baking sheets with parchment paper. Slice your cookie log into 1/4 to 1/3 inch pieces and arrange them on the sheets with about 2 inches between each cookie. Bake for 12-14 minutes until the edges are lightly golden. Let them cool for 5-10 minutes on the tray before moving to a wire rack or enjoying immediately.

Step 10: Enjoy Your Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies!

These cookies are not just a beautiful seasonal treat but also super tender and flavorful. Store any leftover cookie dough wrapped well in the fridge for up to 2 weeks or freeze for up to 3 months to enjoy their magic anytime.

How to Serve Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Garnishes

Enhance these pumpkin beauties with a light dusting of powdered sugar or a drizzle of vegan white chocolate for extra sweetness and holiday sparkle. For a cozy touch, sprinkle a pinch of cinnamon or nutmeg right before serving—you’ll elevate their pumpkin spice flavor even more.

Side Dishes

Pair these cookies with a warm cup of chai tea or a rich, creamy latte for the ultimate fall experience. They also go wonderfully alongside dairy-free vanilla ice cream or a dollop of coconut whipped cream if you want a dessert plate that impresses.

Creative Ways to Present

Arrange the cookies in a circle with small autumn leaves or cinnamon sticks in the center for a festive table centerpiece. You can also package them individually in clear cellophane bags tied with twine—a perfect homemade gift that shares the joy of these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cookies in an airtight container at room temperature for up to 5 days. They retain their softness wonderfully and develop even deeper flavor after resting overnight.

Freezing

You can freeze baked cookies or unbaked cookie dough logs. For the best texture, wrap dough logs tightly in plastic and freeze for up to 3 months. When ready, thaw overnight in the fridge before slicing and baking.

Reheating

To revive the soft, freshly-baked texture, warm cookies in a 300°F oven for 5-7 minutes or microwave on low power for 10 seconds. This brings back their tender, melt-in-your-mouth quality perfectly.

FAQs

Can I make these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies without a pumpkin cookie cutter?

Absolutely! You can shape the dough logs by hand into pumpkin shapes or use a small round cutter for the pumpkin body and a knife to carve a stem. It takes a bit more time, but the flavor and fun remain the same.

What vegan butter brand works best for this recipe?

Choose a plant-based butter that’s solid at room temperature and neutral in flavor, like Earth Balance or Miyoko’s. This helps achieve that signature Pillsbury texture and buttery taste.

Can I substitute the powdered sugar with granulated sugar?

Powdered sugar is essential here for that soft, smooth dough texture. Granulated sugar can make the cookies gritty and dry, so it’s best not to substitute.

How do the food colorings affect the dough?

Using natural or vegan food colorings ensures your dough changes color without compromising flavor or texture. A little goes a long way, so start with a drop or two and adjust until you reach your desired shade.

What’s the secret to keeping the pumpkin shapes intact after baking?

Chilling the dough well before cutting and carefully wrapping the pumpkin dough inside the vanilla dough helps the shapes hold up during baking. Baking at the right temperature and not slicing cookies too thin also makes a big difference.

Final Thoughts

These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are a joyful way to celebrate the flavors of fall with a plant-based twist. I encourage you to gather your ingredients, invite a few friends or family members, and dive into the warm, aromatic world of these charming pumpkin treats. They’re utterly delicious, fun to make, and perfect for sharing smiles all season long.

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