Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Soft, chewy, and quite literally identical in taste and texture, these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are perfect for any occasion. Whether it’s a cozy fall gathering or a festive holiday celebration, these delightful treats will impress everyone. With no eggs or dairy needed, they are easy to make and offer a fun, festive twist perfect for all pumpkin lovers.

Why You’ll Love This Recipe

• Quick Preparation: The slice n’ bake method makes these cookies easy to prepare without the hassle of rolling out dough.
• Delicious Flavor: A blend of rich pumpkin flavor with a hint of vanilla ensures every bite is packed with sweetness.
• Versatile Design: Use cookie cutters to shape them for holidays or special events; they’re great for decorating!
• Vegan-Friendly: Enjoy cookies that are free from animal products while still tasting indulgent.
• Perfect for Sharing: With 24 servings, these cookies are ideal for sharing with friends and family.

Tools and Preparation

To make your baking experience smooth and enjoyable, gather the right tools before you start.

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: Essential for mixing your ingredients thoroughly without making a mess.
• Whisk or Hand Mixer: Helps achieve that fluffy texture for the butter and sugar mixture quickly and efficiently.
• Silicone Spatula: Ideal for folding your flour into the wet ingredients, ensuring nothing gets left behind in the bowl.

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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
• plastic wrap or parchment paper

How to Make Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Step 1: Prepare 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 one.

Step 2: Cream Butter and Sugar

In a large bowl, use a whisk or hand mixer to cream the vegan butter until fluffy, about 1–2 minutes. Then add in the organic powdered sugar, vanilla extract, baking powder, and sea salt. Mix again until well combined; it should resemble buttercream frosting.

Step 3: Incorporate Flour

Add in the all purpose flour, followed by one tablespoon of dairy free milk. Use a silicone spatula to fold the flour into the wet ingredients. If needed, add another tablespoon of milk. Expect some effort to fully incorporate the flour — it will come together!

Step 4: Color Dough

Divide the dough into thirds. Remove one-third for orange color and set aside another third for green color. To the last third, mix in one drop of vegan blue food coloring and three-to-four drops of vegan yellow food coloring. Use gloves to knead until desired color is reached.

Step 5: Chill Dough

Wrap each colored dough in separate plastic wraps. Chill in the fridge for at least two hours.

Step 6: Shape Dough Logs

Once chilled, remove dough from fridge. Shape orange dough into a log about half an inch wide and one-and-a-quarter inches tall (10–12 inches long). Shape green dough similarly but thinner.

Step 7: Cut Cookie Shapes

Using your pumpkin cookie cutter, cut out shapes along the log. Stack shaped cookies as you go.

Step 8: Wrap Vanilla Dough

Roll out remaining vanilla dough flat on plastic wrap. Place pumpkin shapes in the center and wrap vanilla around them to form another log.

Step 9: Chill Again

Wrap this new log tightly in plastic wrap again and chill in the fridge for another hour.

Step 10: Preheat Oven

Preheat your oven to 375 degrees Fahrenheit while preparing baking sheets lined with parchment paper.

Step 11: Slice Cookies

Remove your cookie log from refrigeration and slice into quarter-inch thick pieces. Space them about two inches apart on baking sheets.

Step 12: Bake Cookies

Bake in preheated oven for about twelve to fourteen minutes until edges are slightly golden. Allow cooling on sheets for five to ten minutes before enjoying!

Enjoy your delicious copycat Pillsbury pumpkin sugar cookies! Store any leftover dough well wrapped in the fridge for up to two weeks or freeze it for up to three months!

How to Serve Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

These delightful cookies are perfect for any occasion, from festive gatherings to cozy evenings at home. Here are some fun serving ideas to elevate your cookie experience.

With a Warm Beverage

• Hot Chocolate – Pair these cookies with a rich, dairy-free hot chocolate for a comforting treat.
• Spiced Chai Tea – The warm spices in chai complement the pumpkin flavor beautifully.

As Dessert Platters

• Cookie Assortments – Serve alongside other holiday cookies for a colorful dessert platter.
• Fruit and Nut Board – Add fresh fruits and nuts to enhance the flavors and textures.

For Special Occasions

• Halloween Parties – Decorate the cookies with vegan icing to make them festive.
• Thanksgiving Dessert Table – These cookies make an excellent addition to your holiday spread.

How to Perfect Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

To achieve the best results with these cookies, keep these tips in mind for perfect texture and flavor.

• Chill the Dough – Always chill your cookie dough before baking. This helps maintain shape and enhances flavor.
• Measure Ingredients Accurately – Use precise measurements for flour and sugar to ensure consistent results.
• Don’t Overmix – Mix until just combined when adding flour; overmixing can lead to tough cookies.
• Use Fresh Ingredients – Ensure your baking powder is fresh for optimal rise and texture.
• Keep an Eye on Baking Time – Ovens vary; check your cookies a minute or two early to prevent overbaking.
• Let Cool Properly – Allow cookies to cool on the baking sheet before transferring them. This helps them set without breaking.

Best Side Dishes for Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Complement your pumpkin sugar cookies with delightful side dishes that enhance their deliciousness. Here are some great options:

1. Vegan Cheesecake Bites – Creamy and rich, these bites add a luscious touch alongside your cookies.
2. Fruit Salad – A refreshing mix of seasonal fruits provides a light contrast to the sweet cookies.
3. Nut Mix – A crunchy assortment of nuts offers a satisfying texture alongside soft cookies.
4. Coconut Whipped Cream – This airy topping pairs wonderfully when served with the warm cookies, adding a rich finish.
5. Pumpkin Spice Muffins – Continue the pumpkin theme with these fluffy muffins, perfect for brunch or snacks.
6. Chocolate Dipped Pretzels – Sweet and salty pretzels dipped in vegan chocolate create an addictive snack option.
7. Rice Crispy Treats – Chewy rice crispy treats provide a fun texture variation that everyone loves!

Common Mistakes to Avoid

When making Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies, avoid these common mistakes for the best results.

• Skipping ingredient measurements – Always measure your ingredients accurately. This ensures the right texture and flavor in your cookies.
• Not chilling the dough – Chilling the dough is crucial for achieving the perfect shape and preventing spreading during baking. Don’t skip this step!
• Using too much flour – Adding too much flour can lead to dry cookies. Always spoon flour into your measuring cup instead of scooping it directly.
• Not preheating the oven – Preheating ensures even baking throughout. Make sure your oven reaches the desired temperature before placing in your cookies.
• Overbaking – Keep an eye on your cookies as they bake. Removing them when they’re slightly golden at the edges will give you soft, chewy results.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Place parchment paper between layers to prevent sticking.

Freezing Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

• Wrap tightly in plastic wrap or use a freezer-safe bag.
• Freeze for up to 3 months for best quality.

Reheating Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

• Oven – Preheat to 350°F (175°C) and warm cookies for 5-7 minutes.
• Microwave – Heat individual cookies for about 10-15 seconds until warm.
• Stovetop – Place cookies in a skillet over low heat, cover, and warm for a few minutes.

Frequently Asked Questions

What makes these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies special?

These cookies are soft and chewy with a delightful pumpkin flavor, made without eggs or dairy, making them perfect for everyone!

Can I customize the colors of the frosting?

Absolutely! You can use different vegan food colorings to create your unique designs on these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies.

How do I make these cookies gluten-free?

Substituting all-purpose flour with a gluten-free blend will work well while maintaining deliciousness.

Can I add chocolate chips or nuts?

Yes! Feel free to mix in dairy-free chocolate chips or nuts for extra texture and flavor.

Final Thoughts

These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are not only simple to make but also incredibly versatile. You can customize them with different colors or flavors, making them perfect for any occasion. Try them out and enjoy a delightful treat that captures the essence of fall!