Print

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Capture the nostalgia of autumn with these delightful, soft, and chewy vegan pumpkin-shaped sugar cookies, perfect for any fall celebration.

Ingredients

Scale
  • 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

Instructions

  1. Measure out all ingredients, except for the food coloring.
  2. Read through all instructions before beginning.
  3. Cream the vegan butter in a large bowl with a whisk or hand mixer until fluffy, about 1-2 minutes.
  4. Add the powdered sugar, vanilla extract, baking powder, and sea salt to the bowl.
  5. Mix again until well combined.
  6. Add the flour to the mixture.
  7. Add 1 tablespoon dairy free milk to the mixture.
  8. Use a silicone spatula to fold the flour into the wet ingredients.
  9. Add another tablespoon of dairy free milk only if the dough is still very dry and crumbly.
  10. Divide the dough in half.
  11. Divide one half of the dough in half again.
  12. Remove one quarter of the dough and place it into a small bowl (for orange coloring).
  13. Divide the remaining quarter of dough in half.
  14. Take the now eighth of dough and place it into another small bowl (for green coloring).
  15. Add 1 drop of vegan red food coloring and 3-4 drops of vegan yellow food coloring to the bowl with the quarter dough.
  16. Use food-safe gloves to mix the coloring into the dough until evenly distributed.
  17. Adjust the orange color as desired.
  18. Add 1 drop vegan blue food coloring and 3-4 drops vegan yellow food coloring to the bowl with the eighth dough.
  19. Use food-safe gloves to mix the coloring into the dough until evenly distributed.
  20. Adjust the green color as desired.
  21. Wrap each cookie dough (vanilla, orange, and green) in separate plastic wrapped discs.
  22. Place the cookie dough into the fridge to chill for 2 hours.
  23. Remove all cookie dough from the fridge.
  24. Set aside the vanilla cookie dough to rest at room temperature.
  25. Shape the orange cookie dough into a long log, about 1/2 inch wide and 1 1/4 inches in height (about 10-12 inches in length).
  26. Use a rolling pin to roll the top of the orange log smooth.
  27. Shape the green cookie dough into a long log, about 1/2 inch thick and 1/4-1/2 inch in height (about 10-12 inches in length).
  28. Line up the green cookie dough along the orange cookie dough to form one large log.
  29. Take your 1.5 inch pumpkin cookie cutter.
  30. Cut pumpkin cookie shapes along the log, lining the stem with the green and the pumpkin body with the orange.
  31. Place each pumpkin cookie cutout stacked on top of each other.
  32. Reform any scraps into a smaller orange and green log and continue cutting.
  33. Carefully wrap the log of pumpkin cookie cutouts in plastic wrap.
  34. Place into the freezer to chill for 20 minutes.
  35. Lay the plastic wrap from the vanilla cookie dough flat.
  36. Place an extra plastic wrap piece on top of the vanilla dough.
  37. Roll the vanilla dough to be about 12 inches by 4-5 inches long.
  38. Remove and discard the top plastic wrap piece.
  39. Remove the pumpkin sugar cookies from the freezer.
  40. Place the pumpkin log onto the vanilla cookie dough right in the middle, aligning the lengths.
  41. Pick up each side of the vanilla cookie dough.
  42. Practice wrapping the pumpkin cookies to see where the dough will overlap.
  43. Use a sharp knife to slice off the overlapping pieces of vanilla dough.
  44. Roll those sliced pieces into two long 12 inch logs.
  45. Place those vanilla logs on either side of the pumpkin stems.
  46. Press them into the pumpkins to shape the pumpkins into one large cylinder.
  47. Wrap the vanilla cookie dough over the pumpkin sugar cookies.
  48. Gently roll the log so that the vanilla cookie dough presses into the pumpkin cookies and forms one large log.
  49. Wrap the log again in plastic wrap.
  50. Chill the log for 30 minutes to 1 hour in the fridge.
  51. Preheat the oven to 375°F while the dough is chilling.
  52. Line 2 large baking sheets with parchment paper.
  53. Remove the cookie dough from the fridge.
  54. Slice the cookie log into 1/4 inch to 1/3 inch thick cookie slices.
  55. Place the cookies onto the baking sheets, spacing them about 2 inches apart.
  56. Place the cookie sheets into the oven.
  57. Bake for 12-14 minutes, or until the edges are slightly golden.
  58. Remove the cookies from the oven.
  59. Allow them to cool for 5-10 minutes before enjoying.

Notes

Ensure vegan butter is at room temperature for best creaming results.
Use food-safe gloves when mixing in food coloring to prevent stained hands.
Don’t overbake; remove cookies when edges are just golden for a soft texture.
Chill the dough for the full recommended time for easier handling and to prevent spreading.

Find it online: https://timelesscrumb.com/easy-copycat-vegan-pillsbury-pumpkin-sugar-cookies/