Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

If you’re looking for a delightful treat that captures the essence of fall, look no further than these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies. They’re soft, chewy, and incredibly satisfying—just like those nostalgic cookies you might remember from childhood. The best part? They’re made without any eggs or dairy, making them perfect for everyone to enjoy!

These cookies are not only great for busy weeknights when you need a quick dessert but also ideal for family gatherings, Halloween parties, or just a cozy afternoon at home. Trust me; once you start baking these, your kitchen will be filled with the warm aroma of pumpkin spice that will have everyone eager to dive in!

Why You’ll Love This Recipe

• Super Simple Preparation: With easy-to-find ingredients and straightforward steps, this recipe is perfect even for novice bakers.
• Family-Friendly Fun: Kids will love helping out in the kitchen, especially when it comes to mixing the colors and cutting out cookie shapes!
• Make-Ahead Convenience: You can prepare the dough in advance and keep it ready for whenever those cookie cravings hit.
• Deliciously Sweet Flavor: The combination of pumpkin and spices creates an unforgettable taste that’s sure to please everyone.
• Versatile Treats: These cookies can be enjoyed year-round, making them a go-to recipe for any occasion!

Ingredients You’ll Need

Let’s gather our ingredients! You’ll find that all the components are simple and wholesome—perfect for creating those scrumptious cookies.

For the Cookies

• 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

Equipment Needed

You’ll also need some kitchen tools:
Large bowl
2 small bowls
Whisk or hand mixer
Silicone spatula
Plastic wrap or parchment paper

Variations

This recipe is wonderfully flexible! Feel free to get creative with your cookie designs or flavors.

• Change the Colors: Use different food colorings to create unique designs if pumpkins aren’t your thing!
• Add Spices: Experiment by adding cinnamon or nutmeg into the dough for extra flavor.
• Try Different Shapes: If you don’t have a pumpkin cutter, use any fun shapes like stars or hearts!
• Mix-ins Galore: Stir in some dairy-free chocolate chips or nuts to add a little crunch.

How to Make Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Step 1: Gather Your Ingredients

Start by measuring out all your ingredients except for the food coloring. It’s always helpful to read through all instructions first so you can be prepared. If you don’t have a pumpkin cookie cutter, I’ve included tips below on how to make them without one!

Step 2: Cream the Butter and Sugar

In a large bowl, use your whisk or hand mixer to cream the vegan butter until it’s fluffy—this usually takes about 1-2 minutes. Next, mix in the powdered sugar, vanilla extract, baking powder, and sea salt until everything is well combined. It should look similar to buttercream frosting at this stage. Then add in your flour along with 1 tablespoon of dairy-free milk. Use your silicone spatula to fold everything together; don’t worry if it seems tough at first—it will come together beautifully!

Step 3: Divide and Color Your Dough

Now we’ll divide the dough into parts: take half of it and then divide one half again so you have two quarters. Place one quarter into a small bowl for orange coloring and split the other quarter into two eighths—one will be green! To color the eighth reserved for green dough, mix in your drops of blue and yellow food coloring until you reach your desired shade.

Step 4: Chill Your Dough

Wrap each colored dough separately in plastic wrap discs and pop them into the fridge to chill for about 2 hours. Chilling helps solidify the dough so it’ll hold its shape better when baked.

Step 5: Shape Your Pumpkin Logs

Once chilled, take out your cookie dough. Set aside the vanilla dough at room temperature while shaping both colored doughs into logs. The orange should be about ½ inch wide and 10-12 inches long—smooth it out using a rolling pin if needed. Do the same with the green log but make it thinner.

Step 6: Cut Out Pumpkin Shapes

Use your pumpkin cookie cutter on the logs you’ve shaped! Align them carefully so each pumpkin’s stem aligns with its body. Stack up those cute shapes as you cut them out—any scraps can be reformed into logs again.

Step 7: Freeze Those Pumpkins

Wrap up your cut-out shapes in plastic wrap again and pop them into the freezer for about 20 minutes while we roll out our vanilla dough.

Step 8: Roll Out Vanilla Dough

Lay down some plastic wrap from your vanilla cookie dough flat on a surface. Roll this out into a rectangle of about 12 inches long by around 4-5 inches wide. This step is fun because it helps create an outer layer that holds together our adorable pumpkins when baked!

Step 9: Wrap Your Pumpkins

Take your chilled pumpkin cookies from the freezer and place them right onto the center of your rolled-out vanilla dough log. Wrap carefully around those pumpkins while ensuring they stay snugly packed together.

Step 10: Chill Again

Wrap everything back up tightly in plastic wrap and let it chill again in the fridge—this time for about an hour—to ensure it holds its shape while baking.

Step 11: Preheat & Bake

When you’re ready to bake, preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. Slice your large cookie log into even pieces about ¼ inch thick; place them on baking sheets spaced about two inches apart.

Step 12: Enjoy!

Bake those beauties for about 12-14 minutes until their edges turn slightly golden brown. Let them cool on wire racks before diving in!

With these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies ready to go, I hope they bring as much joy to your home as they do mine!

Pro Tips for Making Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Baking these delightful cookies is a joy, and a few simple tips can help ensure they turn out perfectly every time!

• Use room temperature butter: Ensuring your vegan butter is at room temperature allows for easier creaming, resulting in a fluffier cookie dough that bakes beautifully.
• Chill the dough: Don’t skip the chilling step! Chilling not only helps the cookies maintain their shape while baking but also enhances the flavors as they meld together.
• Adjust coloring gradually: When adding food coloring, start with less than you think you need. You can always add more to achieve your desired shade without overwhelming the dough.
• Slice evenly: For uniform baking, aim for even slices when cutting your cookie log. This ensures all cookies bake at the same rate, preventing some from becoming overdone while others are undercooked.
• Experiment with flavors: Feel free to add spices like cinnamon or nutmeg to your vanilla dough for an extra hint of warmth and flavor that complements the pumpkin perfectly.

How to Serve Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

These vibrant pumpkin sugar cookies not only taste amazing but also make a lovely centerpiece for any gathering! Present them on a festive platter or stack them in a jar tied with twine for an adorable gift.

Garnishes

• Powdered sugar dusting: A light sprinkle of organic powdered sugar adds a touch of sweetness and visual appeal without overshadowing the pumpkin flavor.
• Cinnamon sprinkle: Dusting with cinnamon gives an aromatic touch that enhances the fall-inspired flavor profile of these cookies.

Side Dishes

• Vegan hot chocolate: A warm mug of creamy vegan hot chocolate provides the perfect cozy pairing, especially on chilly days.
• Chai latte: The spiced notes of chai complement the pumpkin cookies wonderfully, making it ideal for afternoon tea or dessert.
• Apple slices with almond butter: Fresh apple slices paired with almond butter offer a refreshing contrast to the sweetness of the cookies, making for a balanced snack.
• Vegan pumpkin spice muffins: For an extra dose of pumpkin goodness, serve these alongside fluffy vegan muffins packed with warm spices. It’s an irresistible combo for any pumpkin lover!

Enjoy these delightful treats and share them with loved ones—they’re sure to bring smiles all around!

Make Ahead and Storage

These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are perfect for meal prep! You can prepare the dough ahead of time, allowing you to enjoy freshly baked cookies whenever the craving strikes.

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, keep them in the fridge where they will last up to a week.

Freezing

• Wrap any unused cookie dough tightly in plastic wrap and place it in a freezer-safe bag.
• The dough can be frozen for up to 3 months. When ready to bake, thaw it in the refrigerator overnight before slicing and baking.

Reheating

• To enjoy your cookies warm, simply pop them in the microwave for about 10-15 seconds.
• Alternatively, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes or until warmed through.

FAQs

If you have questions about this delightful recipe, you’re in the right place!

Can I make these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. This way, you can still enjoy delicious pumpkin sugar cookies.

How do I achieve the best texture for my Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies?

The key is to ensure your vegan butter is at room temperature before creaming it. This helps create a fluffy base that leads to soft and chewy cookies!

Can I use different colors of food coloring?

Absolutely! Feel free to get creative with your cookie colors. Use any plant-based food coloring that suits your festive theme!

What can I use instead of vegan butter?

You can opt for coconut oil or any other plant-based buttery spread as a substitute, but be aware that it may alter the taste slightly.

How many cookies does this recipe yield?

This recipe yields about 24 cookies, making it perfect for sharing or enjoying over several days!

Final Thoughts

I hope you enjoy making these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies as much as I do! They bring all the cozy flavors of fall right into your kitchen and are perfect for sharing with friends and family. Trust me—once you try them, you’ll want to make them again and again. Happy baking, and may your kitchen be filled with warmth and joy!