Jump to Recipe Print RecipeAs I pulled my favorite cookie cutters out of the drawer, nostalgia washed over me—those bright pumpkin-shaped delights of my childhood were about to make a comeback. Today, I’m excited to share my Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies that perfectly capture the spirit of fall, minus the eggs and dairy. With just six simple ingredients, these soft, chewy cookies are not only a breeze to make but also a delightful way to sprinkle some seasonal joy into your baking routine. They’re ideal for those of us who want homemade treats without the fuss of complicated recipes. Whether you’re crafting festive shapes for Halloween or cozying up with a warm drink during Thanksgiving, these cookies will surely impress your friends and family. Curious about how to get that perfect pumpkin flavor? Let’s dive into this tasty adventure together! Why Are These Cookies a Must-Make? Simplicity at Its Best: With just six ingredients, these cookies offer a quick and easy baking experience, perfect for anyone craving homemade goodness without the hassle. Nostalgic Flavors: Each bite is like a warm hug, reminiscent of classic pumpkin cookies from childhood, making them perfect for the fall season. Customizable Shapes: Use your favorite cookie cutters or roll them into logs for a slice-and-bake option; the fun possibilities are endless! Vegan Delight: Completely plant-based and free from eggs and dairy, these cookies cater to various dietary preferences while delivering fantastic taste. Perfect for Sharing: They’re an ideal treat for Halloween parties or Thanksgiving gatherings—everyone will love these delicious cookies! If you want more vegan inspiration, check out my Vegan Chocolate Chip or Tiramisu Cookies Melt recipes! Vegan Pillsbury Pumpkin Sugar Cookies Ingredients For the Dough All-Purpose Flour – Provides structure; you can use gluten-free blends like King Arthur Measure for Measure if needed. Granulated Sugar – Adds sweetness and a delightful texture to your cookies. Pumpkin Puree – Contributes moisture and the distinct pumpkin flavor that’s essential for these cookies. Non-Dairy Milk – Adds extra moisture; feel free to substitute with almond, soy, or oat milk. Baking Powder – Acts as a leavening agent, ensuring your cookies come out fluffy and soft. Vegan Butter or Coconut Oil – Delivers the necessary fat for chewiness and adds rich flavor to your cookies. Optional Spices (Cinnamon or Nutmeg) – For that extra autumn flavor, feel free to sprinkle in your favorite spices. Food Coloring – Add gradually if you wish to color your dough, but do so gently to maintain texture. Step‑by‑Step Instructions for Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies Step 1: Prepare the Dough In a large mixing bowl, combine the all-purpose flour, granulated sugar, and pumpkin puree, stirring until well-blended. Next, add in the softened vegan butter and non-dairy milk, mixing until a cohesive dough forms. The dough should be slightly sticky but manageable, and you can use a spatula or your hands to ensure all ingredients are incorporated. Step 2: Chill the Dough Once the dough is ready, wrap it tightly in plastic wrap, ensuring no air pockets remain. Place the wrapped dough in the refrigerator to chill for at least 3 hours. This step is crucial for making your Vegan Pillsbury Pumpkin Sugar Cookies hold their shape during baking, so be patient and let it firm up properly. Step 3: Shape the Cookies After chilling, dust your clean countertop with a little flour to prevent sticking. Roll out the dough to about ¼ inch thick, and using pumpkin-shaped cookie cutters, cut out your desired shapes. Alternatively, you can shape the dough into logs for a slice-and-bake option. Arrange the shaped cookies on a parchment-lined baking sheet, leaving space between them for spreading. Step 4: Bake Preheat your oven to 350°F (175°C) while you prepare the cookies. Once preheated, place the baking sheet in the oven and bake for 12–15 minutes, or until the edges are golden brown. Your Vegan Pillsbury Pumpkin Sugar Cookies should look slightly puffy and set; allow them to cool on the baking sheet before transferring to a wire rack for complete cooling. Make Ahead Options These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 3 days in advance by wrapping it tightly in plastic wrap and refrigerating it, ensuring it remains fresh and easy to work with. Additionally, if you want to make the process even smoother, you can shape the cookies and freeze them for up to 3 months; just remember to separate them with parchment paper in an airtight container. When you’re ready to bake, simply preheat your oven while the frozen cookies thaw at room temperature for about 30 minutes, then pop them in the oven for that freshly baked, soft, and chewy goodness! What to Serve with Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies The autumn season calls for cozy treats that warm the heart, and these delightful cookies are just the start of a culinary celebration. Vegan Hot Chocolate: Creamy and rich, this beverage pairs perfectly with the cookies’ sweet pumpkin flavor, turning snack time into a cozy indulgence. Spiced Tea: A cup of chai or spiced herbal tea beautifully complements the cookies’ warmth, enhancing the seasonal vibe while providing a fragrant aroma. Roasted Pumpkin Soup: This savory dish offers a delightful contrast, with its creamy texture and warm spices creating a harmonious balance with the sweetness of the cookies. Maple Glazed Carrots: Glazed with pure maple syrup, these tender veggies add a touch of sweetness and a pop of color to your meal, making it elegantly festive. Apple Cider: A classic fall drink, its tartness and spice blend wonderfully with the cookies’ sweetness, refreshing the palate between bites. Candlelit Evening: Serve these cookies after a family dinner surrounded by flickering candlelight, creating a warm, inviting atmosphere that encourages sharing and laughter. Caramel Sauce Drizzle: For a dessert upgrade, suggest drizzling vegan caramel sauce over the cookies for an indulgent finish that ties the pumpkin flavors together. Pumpkin Spice Latte: Complete your fall-inspired snack with this creamy coffee drink, combining the flavors of pumpkin, cinnamon, and coffee for an invigorating twist. Variations on Vegan Pillsbury Pumpkin Sugar Cookies Feel free to make these delightful cookies your own with fun substitutions and twists that cater to your taste buds! Sweet Potato: Substitute pumpkin puree with pureed sweet potato for a subtly different flavor that’s just as delicious. Spice It Up: Add spices like cinnamon or nutmeg to infuse warm autumn flavors; they really bring out the pumpkin! Nutty Twist: Incorporate almond or hazelnut flour for a unique texture and richer nutty flavor, giving each cookie a delightful crunch. Fruity Upgrade: Mix in dried cranberries or raisins for a sweet surprise with each bite, adding both flavor and texture for a chewy twist. Gluten-Free: Use a gluten-free flour blend like King Arthur Measure for Measure, ensuring everyone can enjoy these cookies without worry. Frosted Fun: Top with your favorite vegan frosting for a festive finish; decorate with colorful sprinkles for that extra holiday cheer. Seasonal Decor: Shape cookies into different fun shapes or use cookie cutters for leaves and ghosts—perfect for Halloween and Thanksgiving! Want more inspired variations? Check out my Lemon Raspberry Cookies for a zesty twist, or try the delightful Vegan Chocolate Chip for your classic sweet fix! Expert Tips for Vegan Pillsbury Pumpkin Sugar Cookies Chill Time Matters: Ensure to chill the dough for at least 3 hours to maintain the shape of your cookies during baking. Measure Accurately: Use a kitchen scale for flour to avoid adding too much, which can result in dry cookies. Test Baking: Consider baking a test cookie first; this way, you can adjust the time for the perfect texture before committing to the batch. Custom Spices: Feel free to add spices like cinnamon or nutmeg—just be cautious not to overpower the pumpkin flavor. Gentle Mixing: If you’re coloring the dough, mix slowly to keep the texture light and airy, avoiding overmixing which can toughen the cookies. Storage Tips for Vegan Pillsbury Pumpkin Sugar Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week to keep them soft and chewy. Fridge: For longer freshness, keep cookies in the refrigerator for up to 2 weeks. Just be sure to seal them well to maintain texture. Freezer: Store dough in an airtight container or wrap tightly in plastic wrap; it can be frozen for up to 3 months. Thaw in the fridge before shaping and baking. Reheating: To refresh baked cookies, warm them in the microwave for 10-15 seconds or enjoy them straight from the fridge for a chilled treat. Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies Recipe FAQs What type of pumpkin puree should I use? You can use canned pumpkin puree, which is convenient and ensures a smooth texture, or make your own by roasting fresh pumpkin. Just be sure to scoop out the flesh and puree it until smooth—a great way to elevate your cookie flavor! How should I store these cookies for maximum freshness? For optimal freshness, keep your Vegan Pillsbury Pumpkin Sugar Cookies in an airtight container at room temperature for up to 1 week. If you need them to last longer, refrigerate them in an airtight container for up to 2 weeks. Just remember, storing them with parchment paper or wax paper between layers can help keep them from sticking together. Can I freeze the cookie dough? Absolutely! To freeze the dough, first shape it into logs, wrap each one tightly in plastic wrap, and place them in a freezer-safe bag. Your dough can be frozen for up to 3 months. When you’re ready to bake, just thaw it in the refrigerator overnight, slice, and bake using the standard instructions. What should I do if my cookies spread too much while baking? If you find your cookies spreading excessively, it might be due to a few reasons: the dough wasn’t chilled enough, or the flour measurement was off. Make sure to chill the dough for at least 3 hours. If they spread anyway, you can take them out of the oven after about 5 minutes and reshape them quickly before continuing to bake until golden. Are these cookies safe for pets or allergies? This recipe is vegan and free from common allergens like eggs and dairy; however, it does contain sugar and flour, which aren’t suitable for pets. If you’re baking for someone with allergies, ensure to check ingredient labels, especially for those with gluten or nut sensitivities. Always double-check with your loved ones to make sure everyone can enjoy these delightful Vegan Pillsbury Pumpkin Sugar Cookies! Irresistibly Soft Vegan Pillsbury Pumpkin Sugar Cookies Delight in these Vegan Pillsbury Pumpkin Sugar Cookies, capturing the essence of fall in a simple, egg-free and dairy-free recipe. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsChill Time 3 hours hrsTotal Time 3 hours hrs 30 minutes mins Servings: 24 cookiesCourse: DessertCuisine: VeganCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Dough Ingredients2 cups All-Purpose Flour or gluten-free blend1 cup Granulated Sugar1 cup Pumpkin Puree1/4 cup Non-Dairy Milk almond, soy, or oat milk1 teaspoon Baking Powder1/2 cup Vegan Butter or Coconut Oil softenedOptional IngredientsSpices (Cinnamon or Nutmeg) for additional flavorFood Coloring if desired, add gradually Equipment Mixing bowlWhiskcookie cuttersBaking sheetParchment PaperRefrigerator Method Prepare the DoughIn a large mixing bowl, combine the all-purpose flour, granulated sugar, and pumpkin puree, stirring until well-blended. Add in the softened vegan butter and non-dairy milk, mixing until a cohesive dough forms.Chill the DoughWrap the dough tightly in plastic wrap and chill in the refrigerator for at least 3 hours.Shape the CookiesDust your countertop with flour and roll out the dough to about ¼ inch thick. Cut out your desired shapes with cookie cutters. Arrange the cookies on a parchment-lined baking sheet.BakePreheat your oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until golden brown, and allow them to cool on the baking sheet. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 3500IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg NotesChill the dough for at least 3 hours to maintain cookie shape during baking. Use a kitchen scale for accurate flour measurement to avoid dry cookies. Tried this recipe?Let us know how it was!
