Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Soft, chewy, and utterly delightful, these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are a must-try for any occasion. With their vibrant colors and seasonal flavors, they’re perfect for fall gatherings, Halloween parties, or simply indulging your sweet tooth. These cookies replicate the beloved Pillsbury treats but with a vegan twist—no eggs or dairy needed! Enjoy the comforting flavors of pumpkin and spices while making cherished memories in the kitchen.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, these cookies come together effortlessly.
• Customizable Colors: Use food coloring to make your cookies festive; perfect for decorating!
• Deliciously Soft: The texture is soft and chewy, reminiscent of classic sugar cookies that everyone loves.
• Fun Activity: Making these cookies can be a great family activity, especially during the holidays.
• Vegan-Friendly: Suitable for those avoiding animal products while still delivering on flavor.

Tools and Preparation

Before diving into baking, gather your tools to ensure a smooth process. Having everything ready will make this baking adventure enjoyable!

Essential Tools and Equipment

• large bowl
• 2 small bowls
• whisk or hand mixer
• silicone spatula
• plastic wrap or parchment paper

Importance of Each Tool

• Large Bowl: Essential for mixing your dough evenly without spills.
• Silicone Spatula: Great for folding ingredients without damaging the dough texture.

Ingredients

To make these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies, you will need the following ingredients:

• 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
• 1.5” pumpkin cookie cutter

How to Make Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Step 1: Measure Ingredients

• Measure out all ingredients except for the food coloring.
• Read through all instructions before beginning. If you don’t have a pumpkin cookie cutter, see alternative instructions below.

Step 2: Cream Vegan Butter

• In a large bowl, use a whisk or hand mixer to cream the vegan butter until fluffy (about 1–2 minutes).
• Add in the powdered sugar, vanilla extract, baking powder, and sea salt. Mix until well combined; it should look like buttercream frosting.

Step 3: Incorporate Flour

• Gradually add in the flour, followed by one tablespoon of dairy-free milk.
• Use a silicone spatula to fold in the flour until fully incorporated. Add another tablespoon of milk if necessary.

Step 4: Divide Dough for Coloring

• Divide the dough into halves; then take one half and divide it into two quarters.
• Place one quarter in a small bowl for orange coloring and divide the remaining quarter again for green coloring.

Step 5: Color Your Cookie Dough

• To the eighth of dough meant for green coloring, add one drop of vegan blue food coloring and three to four drops of vegan yellow food coloring. Mix thoroughly using gloves or utensils.

Step 6: Chill Cookie Dough

• Wrap each dough color (vanilla, orange, green) in plastic wrap as separate discs.
• Place in the fridge to chill for at least two hours.

Step 7: Shape Cookie Logs

• After chilling, remove all cookie dough from the fridge. Shape orange dough into a log about ½” wide and around ten inches long.
• Shape green dough similarly but thinner and shorter than orange.

Step 8: Cut Out Cookies

• Use your pumpkin cookie cutter to cut shapes from your logs. Stack or arrange them as desired before freezing them briefly to set.

Step 9: Prepare Vanilla Dough

• Roll out remaining vanilla dough between plastic wraps and slice off any excess overlapping pieces before wrapping around pumpkin-shaped cookies.

Step 10: Bake Cookies

• Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
• Slice logs into thick pieces (¼”-⅓”) and spread them on baking sheets with space between each cookie.

Step 11: Cooling Time

• Bake cookies for approximately twelve to fourteen minutes until edges are slightly golden. Let cool on sheets for five to ten minutes before serving.

Enjoy your delightful Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies! Store leftover dough tightly wrapped in the fridge for up to two weeks or freeze it for three months.

How to Serve Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

These delightful cookies can be enjoyed in many ways, making them perfect for any occasion. Whether it’s a festive gathering or a cozy night at home, these cookies are sure to impress!

With a Hot Beverage

• Coffee: The rich flavors of coffee complement the sweet pumpkin cookies perfectly.
• Tea: Enjoy with a spiced chai or herbal tea for a warm and comforting treat.
• Hot Chocolate: Pairing these cookies with hot chocolate adds an indulgent touch.

As a Dessert Platter

• Mixed Cookies: Serve alongside other vegan cookies for a fun dessert spread.
• Fruit Slices: Fresh fruit like apple or pear slices add a refreshing contrast.
• Nut Butter Dip: A side of almond or peanut butter creates a delicious combination.

For Special Occasions

• Halloween Parties: These pumpkin-shaped cookies are perfect for Halloween celebrations.
• Thanksgiving Desserts: Include them in your Thanksgiving dessert lineup for seasonal flair.

How to Perfect Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

To ensure your cookies turn out as delicious as possible, follow these simple tips for perfection.

• Chill the Dough: Allowing the dough to chill helps maintain its shape during baking, yielding better results.
• Use Quality Ingredients: Opt for high-quality vegan butter and organic powdered sugar for the best flavor and texture.
• Do Not Overbake: Keep an eye on the cookies; they should be slightly golden around the edges but soft in the center.
• Experiment with Colors: Feel free to adjust the food coloring to create different vibrant shades for your cookie shapes.
• Store Properly: Keep any leftover cookies in an airtight container to maintain freshness and texture.

Best Side Dishes for Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

These pumpkin sugar cookies pair wonderfully with various side dishes that enhance their flavors. Here are some delightful options to consider:

1. Vegan Ice Cream: A scoop of dairy-free ice cream complements the sweetness of the cookies perfectly.
2. Roasted Nuts: Crunchy roasted nuts provide a savory contrast and add texture to your dessert spread.
3. Pumpkin Spice Latte: This seasonal favorite enhances the pumpkin flavor and creates a cozy pairing.
4. Chocolate Sauce: Drizzling melted vegan chocolate over the cookies offers an indulgent touch.
5. Coconut Whipped Cream: Light and airy coconut whipped cream adds creaminess without dairy.
6. Apple Crisp: A warm apple crisp brings additional warmth and flavor that pairs well with pumpkin cookies.

Common Mistakes to Avoid

Making these delicious Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies can be a breeze, but certain mistakes can hinder your baking experience. Here are some common pitfalls to avoid:

• Not measuring ingredients accurately – Accurate measurements ensure the right texture and flavor. Use a kitchen scale for the best results.
• Skipping the chilling step – Chilling the dough helps maintain shape while baking. Don’t rush this process; it’s crucial for perfect cookies.
• Overmixing the dough – Overmixing can lead to tough cookies. Mix just until combined for tender results.
• Baking at incorrect temperatures – Always preheat your oven and use an oven thermometer if needed. Baking at the wrong temperature can affect cookie texture.
• Not using parchment paper – Parchment paper prevents sticking and promotes even baking. Always line your baking sheets!
• Ignoring cooling time – Allow cookies to cool on the baking sheet before transferring them. This helps them set properly.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Keep cookies layered with parchment paper to prevent sticking.

Freezing Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

• Wrap cookies individually in plastic wrap or aluminum foil, then place in a freezer-safe bag.
• They can be frozen for up to 3 months.

Reheating Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

• Oven – Preheat to 350°F (175°C) and bake cookies for about 5-7 minutes until warm.
• Microwave – Heat each cookie for about 10-15 seconds on a microwave-safe plate.
• Stovetop – Place cookies in a pan over low heat, flipping occasionally until warmed through.

Frequently Asked Questions

Here are some common questions regarding Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies.

Can I use other types of flour?

Yes! You can substitute all-purpose flour with gluten-free flour blends or almond flour for different textures.

How do I customize Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies?

Feel free to add spices like cinnamon or nutmeg for extra flavor or mix in dairy-free chocolate chips.

What type of vegan butter is best?

Any vegan butter that you enjoy will work well. Look for brands that have similar consistency to regular butter.

Can I make these cookies without food coloring?

Absolutely! You can skip the food coloring or use natural alternatives like beet juice or turmeric for color.

Final Thoughts

These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are not only delightful but also incredibly versatile. You can customize them with various flavors or colors to suit any occasion. Try making them today and enjoy their soft, chewy goodness!