Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Name: Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: Vegan
Ingredients: 1 cup vegan butter (room temperature); 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; Vegan food coloring (optional)

Published: September 24, 2025

by Vanessaa

Why You’ll Love This Recipe

Quick to Make: With simple steps and minimal fuss, you can whip up these cookies in no time.
Vegan-Friendly: No eggs or dairy means everyone can enjoy them!
Festive Flavor: Infused with pumpkin spice, they capture the essence of autumn.
Versatile Decoration: You can easily customize the colors and shapes for various holidays.
Storage-Friendly: Leftovers stay fresh for weeks in the fridge or freezer.

Tools and Preparation

Gathering the right tools is essential for making the best Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies. With a few basic items, you’ll be on your way to delicious cookies!

Essential Tools and Equipment

large bowl
2 small bowls
whisk or hand mixer
silicone spatula
plastic wrap or parchment paper
1.5” pumpkin cookie cutter

Importance of Each Tool

Large Bowl: Necessary for mixing all ingredients thoroughly without spills.
Silicone Spatula: Great for folding dough without damaging its texture.
Pumpkin Cookie Cutter: Essential for shaping the cookies into festive pumpkin forms.

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

How to Make Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Step 1: Measure Ingredients

Measure out all ingredients, except for the food coloring. Read through all instructions before beginning. If you don’t have a pumpkin cookie cutter, see below instructions for making these cookies without a cookie cutter.

Step 2: Cream Vegan Butter

In a large bowl, use a whisk or hand mixer to cream the vegan butter until fluffy, about 1-2 minutes. Add in the powdered sugar, vanilla extract, baking powder, and sea salt, then mix again until well combined.

Step 3: Combine Flour

Add in the flour, followed by 1 tablespoon of dairy-free milk. Use a silicone spatula to fold in the flour until fully incorporated. Add another tablespoon of milk only if necessary.

Step 4: Divide Dough

Divide the dough in half; then divide one half into two quarters. Remove one quarter into a small bowl (for orange coloring).

Step 5: Add Color

For the eighth of dough remaining, add 1 drop of vegan blue food coloring and 3-4 drops of vegan yellow food coloring. Mix until evenly distributed.

Step 6: Chill Dough

Wrap each color of dough (vanilla, orange, green) in plastic wrap. Chill in the fridge for at least 2 hours.

Step 7: Shape Logs

Remove chilled dough from fridge. For orange and green doughs, shape into logs about 1/2” thick. Align green along one side of orange log.

Step 8: Cut Shapes

Use your pumpkin cookie cutter to cut shapes from the log. Place cookies on top of each other or side by side as desired.

Step 9: Wrap Vanilla Dough

Roll out vanilla dough between plastic wraps approximately into a rectangle. Slice overlapping pieces off carefully.

Step 10: Encase Pumpkin Shapes

Place pumpkin logs onto vanilla dough aligned centrally. Wrap vanilla around pumpkin shapes tightly to form one log.

Step 11: Final Chill

Wrap entire log in plastic wrap again and chill for another 30 minutes to an hour.

Step 12: Preheat Oven

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

Step 13: Slice Cookies

Remove from fridge and slice logs into 1/4”-1/3” thick cookie slices. Space them about 2” apart on baking sheets.

Step 14: Bake Cookies

Bake in preheated oven for about 12-14 minutes or until edges are slightly golden. Let cool on baking sheets before enjoying!

How to Serve Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

These delightful cookies can be enjoyed in many ways, perfect for any occasion. Whether it’s a cozy fall gathering or a festive holiday party, here are some serving suggestions to enhance your experience.

Pair with a Warm Beverage

Coffee or Tea: These cookies pair beautifully with a warm cup of coffee or tea, balancing the sweetness with a comforting drink.
Pumpkin Spice Latte: Elevate your fall vibes by enjoying these cookies alongside a pumpkin spice latte for the ultimate seasonal treat.

Assorted Cookies: Combine your pumpkin sugar cookies with other flavors like chocolate chip or snickerdoodles for an appealing cookie platter.
Decorative Touch: Add some colorful sprinkles or edible flowers to make the presentation pop!

Enjoy as a Dessert

With Dairy-Free Ice Cream: Serve these cookies warm with a scoop of dairy-free vanilla ice cream for a delightful dessert experience.
Drizzled with Chocolate: Melt some vegan chocolate and drizzle it over the cookies for an indulgent touch.

How to Perfect Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Achieving the perfect cookie requires attention to detail. Here are some tips to ensure your cookies turn out just right.

Bold Butter Temperature: Make sure your vegan butter is at room temperature. This helps create a light and fluffy texture when creaming.
Bold Flour Measurement: Use a spoon to scoop flour into your measuring cup rather than scooping directly from the bag. This prevents dense cookies.
Bold Chilling Time: Allow the dough to chill as directed. Chilling helps the flavors meld and prevents spreading during baking.
Bold Oven Temperature Check: Ensure your oven is preheated properly before baking. An oven thermometer can help you make sure it’s accurate.
Bold Baking Sheet Lining: Always line your baking sheets with parchment paper for easy release and to prevent sticking.

Best Side Dishes for Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

These pumpkin sugar cookies are versatile and can be served alongside various side dishes that complement their flavor profile. Here are some great options:

Vegan Pumpkin Soup: A creamy soup that matches the pumpkin theme and offers a savory contrast to sweet cookies.
Spiced Applesauce: A warm, spiced applesauce adds a fruity note that pairs well with the flavors of pumpkin.
Cranberry Sauce: Tart cranberry sauce provides an exciting contrast to the sweetness of the cookies, making each bite delightful.
Roasted Nuts: A mix of roasted nuts adds crunch and can be seasoned with spices for added flavor complexity.
Fruit Salad: A fresh fruit salad balances the richness of the cookies with lightness and refreshing flavors.
Vegan Cheese Board: An assortment of vegan cheeses can create an elegant spread that contrasts nicely with the sweet cookies.
Chai-Spiced Oatmeal: A warm bowl of chai-spiced oatmeal makes for a comforting breakfast option alongside your cookie treat.

Common Mistakes to Avoid

Making these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies is fun, but there are common pitfalls. Avoid these mistakes for the best results.

Skipping Ingredient Prep: Don’t forget to measure your ingredients accurately. This ensures the right texture and taste for your cookies.
Overmixing the Dough: Mixing too much can lead to tough cookies. Mix just until combined for soft and chewy cookies.
Not Chilling the Dough: If you skip chilling, your cookies may spread too much while baking. Always chill the dough to maintain shape.
Incorrect Oven Temperature: Baking at the wrong temperature can burn or undercook your cookies. Use an oven thermometer to ensure accuracy.
Ignoring Cooling Time: Allowing cookies to cool properly is key for optimal flavor and texture. Don’t rush this step; patience pays off!

Refrigerator Storage

Store your cookie dough in an airtight container.
It can stay fresh for up to 2 weeks in the refrigerator.
Make sure to wrap it tightly in plastic wrap before placing it in the container.

Freezing Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Wrap individual cookie dough logs in plastic wrap or wax paper.
Place them in a freezer-safe container or zip-top bag.
They can be frozen for up to 3 months; label with the date for reference.

Reheating Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Oven: Preheat to 350°F (175°C) and bake for about 5-7 minutes or until warmed through.
Microwave: Heat one cookie at a time on a microwave-safe plate for about 10-15 seconds, watching closely to avoid overheating.
Stovetop: Place cookies in a skillet over low heat, covering with a lid for about 1-2 minutes until warm.

Frequently Asked Questions

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

Yes! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

How do I enhance the flavor of my Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies?

You can add spices like cinnamon or nutmeg, or even a splash of maple syrup for added depth.

What if I don’t have vegan food coloring?

You can use natural alternatives such as beet juice for red and turmeric for yellow, but results may vary in shade.

Can I freeze my baked Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies?

Absolutely! Baked cookies freeze well; just place them in an airtight container with parchment layers between them.

How long do these cookies last at room temperature?

Your pumpkin sugar cookies will stay fresh for about 5 days when stored in an airtight container at room temperature.

Final Thoughts

These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are not only delightful but also versatile. With their soft and chewy texture, they are perfect for any occasion. Feel free to customize with your favorite spices or toppings, making them uniquely yours. Give this recipe a try and enjoy every delicious bite!

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