Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies
Indulge in the delightful flavors of fall with these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies. Soft, chewy, and bursting with warm pumpkin spice goodness, these cookies are perfect for any occasion—from festive gatherings to cozy afternoons. They’re made without eggs or dairy, making them a fantastic treat for everyone to enjoy. Gather your loved ones in the kitchen, shape the dough into adorable pumpkins, and decorate them together for a fun family activity that brings smiles all around!
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 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 (red, yellow, blue)
Instructions
- Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper.
- In a large bowl, cream together the vegan butter and powdered sugar until fluffy. Mix in vanilla extract, baking powder, and sea salt until well combined.
- Gradually add in flour and dairy-free milk using a silicone spatula to form a dough. Divide into three portions; color one orange (for pumpkins), one green (for leaves), and leave one uncolored.
- Chill the doughs separately for at least two hours.
- Shape the colored doughs into logs and cut out pumpkin shapes using a cookie cutter.
- Wrap and freeze cutouts while you roll out the vanilla dough; then encase the pumpkin shapes before chilling again.
- Slice into cookies and bake for 12–14 minutes until edges are golden.
Nutrition
- Serving Size: 1 cookie, approx. 20g
- Calories: 95
- Sugar: 7g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg