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

Scale

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)

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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.