If you adore the cozy flavors of fall and want to enjoy a delightful treat without any animal products, you will absolutely fall in love with this Easy Copycat Vegan Pumpkin Sugar Cookies Recipe. These cookies capture the soft, tender crumb and gentle pumpkin-spiced sweetness that remind you of the holidays, all while being completely plant-based. Whether you’re new to vegan baking or a seasoned pro looking for a fantastic pumpkin cookie, this recipe brings joy and warmth right to your kitchen.
Ingredients You’ll Need
The ingredients for this Easy Copycat Vegan Pumpkin Sugar Cookies Recipe are wonderfully simple, yet each one plays a crucial role in crafting the perfect cookie texture and flavor. From the creamy vegan butter to the finely sifted powdered sugar, every component contributes to that classic fall cookie experience.
- Vegan butter (1 cup, room temperature): Provides rich flavor and creates the tender, flaky texture.
- Organic powdered sugar (2 cups): Adds sweetness and helps give the cookies that melt-in-your-mouth softness.
- Vanilla extract (2 tsp): Enhances depth and richness with a warm, aromatic note.
- Baking powder (1 tsp): Gives the cookies a gentle lift and lightness.
- Sea salt (1/4 tsp): Balances sweetness and highlights all the flavors.
- All-purpose flour (2 1/2 cups): The sturdy foundation that holds everything together with just the right chew.
- Dairy-free milk (1–2 tbsp): Keeps the dough pliable and helps with moisture without weighing it down.
- Vegan food coloring (optional): Perfect for adding a festive autumn twist if you want to jazz up your pumpkin shapes!
How to Make Easy Copycat Vegan Pumpkin Sugar Cookies Recipe
Step 1: Gather Your Ingredients
Start by measuring out all your ingredients carefully and make sure your vegan butter is at room temperature for smooth creaming. Having everything ready on your countertop will make the baking process feel like a breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, whip the vegan butter until it becomes soft and fluffy. Then add the powdered sugar, vanilla extract, baking powder, and sea salt, mixing until everything blends into a beautifully smooth dough base that smells heavenly.
Step 3: Combine with Flour and Milk
Slowly incorporate the flour into your wet mixture. As the dough begins to thicken, add a tablespoon or two of dairy-free milk if the texture feels too dry. This step ensures the dough is soft enough to roll but not sticky.
Step 4: Divide and Chill the Dough
If you’re planning to use food coloring, now is the moment to split your dough into portions and knead in the colors gently. Once divided, wrap each portion well and chill in the refrigerator for at least two hours; this resting time is key for the cookies to hold their shape when baked.
Step 5: Shape and Cut Your Cookies
When chilled, roll your dough out into logs or sheets and use your favorite pumpkin-shaped cookie cutter to create those festive forms. The dough’s firm texture after chilling makes cutting precise, ensuring your cookies look just like those classic pumpkin treats.
Step 6: Bake to Perfection
Place your cute pumpkin cookies on a lined baking sheet and bake in a preheated oven at 375°F (190°C) for 12 to 14 minutes. Keep an eye on them and remove once the edges just start turning golden brown, leaving the centers soft and chewy.
How to Serve Easy Copycat Vegan Pumpkin Sugar Cookies Recipe
Garnishes
While these cookies are delicious on their own, a light dusting of powdered sugar or a drizzle of vegan caramel sauce can add a touch of elegance and extra flavor that your guests will adore. You can also softly press a few pumpkin seeds on top before baking for a nutty crunch.
Side Dishes
Pair these pumpkin sugar cookies with a warm mug of cinnamon-spiced almond milk or a cup of freshly brewed chai tea. The spices in the drinks perfectly complement the gentle sweetness of the cookies, creating a cozy autumn pairing.
Creative Ways to Present
Arrange these pumpkin cookies on a rustic wooden board alongside small bowls of dairy-free whipped cream, fresh fruit slices, or even a variety of vegan cheeses for a delightful autumn snack spread that’s sure to impress family and friends.
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin sugar cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to five days, making them perfect for enjoying throughout the week.
Freezing
If you want to prepare these cookies ahead of time, they freeze beautifully. Lay them flat in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They can be frozen for up to three months without losing flavor or texture.
Reheating
To enjoy your cookies warm, simply microwave them for about 10 seconds or pop them briefly in a warm oven. This brings back that freshly-baked softness that makes every bite just as inviting as the first.
FAQs
Can I use pumpkin puree in this recipe?
This specific Easy Copycat Vegan Pumpkin Sugar Cookies Recipe focuses on texture and shape, so pumpkin puree is not included. Adding it would create a softer, cakier cookie that’s great for other pumpkin treats but not for these classic sugar cookies.
Is there a substitute for vegan butter?
You can substitute vegan butter with coconut oil; however, it may slightly alter the flavor and texture. Vegan butter provides the creamiest results, so it’s the best choice for replicating the Pillsbury-style cookie.
How do I make these cookies allergy-friendly?
For nut or gluten allergies, use gluten-free all-purpose flour and ensure your vegan butter is nut-free. The recipe is naturally dairy and egg-free, making it easy to customize further.
Why do I need to chill the dough?
Chilling the dough helps firm up the butter and food coloring, preventing the cookie shapes from spreading too much in the oven. This step ensures your cute pumpkin designs come out neat and defined.
Can I add spices like cinnamon or nutmeg?
Absolutely! Adding a teaspoon of pumpkin pie spice or a mix of cinnamon and nutmeg can give your cookies a warm, autumnal flavor boost without compromising the classic sugar cookie texture.
Final Thoughts
There’s something profoundly satisfying about baking cookies that taste just like your favorite store-bought treats, but made with wholesome, plant-based ingredients at home. This Easy Copycat Vegan Pumpkin Sugar Cookies Recipe is not only a joy to bake but a delight to share. I can’t wait for you to try it and make cozy memories with each bite!
Print
Easy Copycat Vegan Pumpkin Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes plus 2 hours chilling time
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies offer a delightful vegan twist on the classic Pillsbury pumpkin sugar cookies. Soft, buttery, and perfectly sweetened with organic powdered sugar, these cookies feature a vibrant pumpkin shape that’s perfect for festive occasions or cozy fall treats. Made entirely without animal products, they combine vegan butter and dairy-free milk to achieve a tender texture and can be customized with vegan food coloring for added fun.
Ingredients
Cookie Dough
- 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)
Instructions
- Gather Ingredients: Measure and gather all necessary ingredients to ensure everything is ready before you start baking.
- Cream Butter and Sugar: In a large bowl, beat the vegan butter until fluffy. Gradually mix in the organic powdered sugar, vanilla extract, baking powder, and sea salt until the mixture is well combined and smooth.
- Add Flour and Milk: Slowly incorporate the all-purpose flour into the mixture, folding it in gently. Add the dairy-free milk one tablespoon at a time as needed to achieve the right dough consistency—smooth but firm enough to shape.
- Divide and Chill Dough: Separate the dough into portions if you plan to use food coloring. Add vegan food coloring to each portion, mix thoroughly, then wrap each portion tightly and chill in the refrigerator for at least 2 hours to firm up.
- Shape Cookies: Once chilled, shape the dough into logs and slice into pumpkin shapes using a cookie cutter or freehand. Arrange the cut shapes on a baking sheet lined with parchment paper.
- Bake: Preheat your oven to 375°F (190°C). Bake the cookies for 12 to 14 minutes or until the edges turn golden brown. Remove from oven and allow to cool before serving or decorating further if desired.
Notes
- Chilling the dough is crucial to prevent spreading and to maintain the shape of the pumpkins.
- Use parchment paper or a silicone baking mat to avoid sticking and for easy cleanup.
- Vegan food coloring is optional but adds a festive touch; mix thoroughly to evenly color the dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies can be decorated with vegan icing or sprinkles after baking once cooled.
