Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies
Enjoy these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies bursting with flavor! Bake a batch today and delight your loved ones!
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup vegan butter
- 2 cups organic powdered sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
- 2 1/2 cups 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
Instructions
- In a large bowl, cream the vegan butter until fluffy. Mix in powdered sugar, vanilla extract, baking powder, and sea salt until smooth.
- Gradually add flour and 1 tablespoon dairy-free milk, mixing until combined.
- Divide dough: color one half orange for pumpkins and divide the rest for green stems.
- Chill each colored dough separately for about 2 hours.
- Shape dough into logs, cut out cookie shapes using a pumpkin cutter, then freeze for 20 minutes.
- Roll out vanilla dough, wrap around pumpkin shapes, chill again for an hour.
- Preheat oven to 375°F (190°C). Slice cookie logs into rounds and bake for 12-14 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg