Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Soft, chewy, and quite literally identical in taste and texture, these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are perfect for any occasion. Whether you’re celebrating a fall festivity or just craving a sweet treat, this vegan version captures the essence of the classic cookies without using any eggs or dairy. With a simple slice n’ bake method, you can create festive pumpkin shapes that will delight both kids and adults alike.

Why You’ll Love This Recipe

• Quick and Simple: This recipe uses uncomplicated steps that make baking enjoyable for everyone.
• Vegan-Friendly: Enjoy cookies that are free from animal products while still being deliciously satisfying.
• Customizable Colors: The use of natural food coloring allows you to have fun with the cookie designs.
• Perfect for Sharing: Bake a batch for parties, gatherings, or as a homemade gift.
• Great Storage Options: These cookies can be stored in the fridge or freezer, making them ideal for make-ahead treats.

Tools and Preparation

To make your baking experience seamless, gather your essential tools before starting. Having everything ready will help you enjoy the process of creating these delightful cookies.

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: A spacious area is vital for mixing ingredients without spills.
• Whisk or Hand Mixer: Achieving fluffy butter is easier with a good mixing tool to incorporate air into the dough.

Ingredients

Here’s what you need to make these fantastic cookies:

For the Cookie Dough

• 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

For Coloring the Dough

• 1 pea-sized drop vegan red food coloring
• 4-7 drops vegan yellow food coloring, divided
• 1-2 drops vegan blue food coloring

Additional Tools Needed

• 1.5” pumpkin cookie cutter
• plastic wrap or parchment paper

How to Make Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Step 1: Prepare Your Ingredients

Measure out all ingredients except for the food coloring. Make sure to read through all instructions before beginning. If you don’t have a pumpkin cookie cutter, check below for alternatives.

Step 2: Cream the Butter and Mix Dry Ingredients

In a large bowl, use a whisk or hand mixer to cream the vegan butter until fluffy, about 1-2 minutes. Then add in the powdered sugar, vanilla extract, baking powder, and sea salt. Mix until well combined; it should resemble buttercream frosting. Add in the flour followed by 1 tablespoon of dairy free milk. Use a silicone spatula to fold in the flour until well incorporated. Add more dairy free milk if necessary; it will come together eventually.

Step 3: Divide and Color the Dough

Divide the dough into three portions—one large portion for vanilla (half) and two smaller ones for orange and green colors. In one small bowl, add orange food coloring to one quarter of dough. In another small bowl, add blue and yellow food coloring to create green color in another eighth of dough.

Step 4: Chill the Dough

Wrap each colored dough separately in plastic wrap discs and place them in the fridge for about 2 hours to chill.

Step 5: Shape Your Cookie Logs

After chilling, remove all cookie dough from the fridge. Shape both colored doughs into logs suitable for cutting with your pumpkin cookie cutter while keeping one portion as vanilla at room temperature.

Step 6: Cut Out Pumpkin Shapes

Use your pumpkin cookie cutter to cut shapes from your formed logs while stacking them carefully on top of each other.

Step 7: Final Chill Before Baking

Wrap your formed pumpkin shapes in plastic wrap again and chill in the freezer for 20 minutes before rolling out your vanilla cookie dough.

Step 8: Bake Your Cookies

Preheat your oven to 375°F (190°C). Slice your chilled dough into thick pieces and place them onto lined baking sheets. Bake for approximately 12-14 minutes until edges are golden brown.

Enjoy your Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies! Store any leftovers well wrapped in the fridge for up to two weeks or freeze them for up to three months!

How to Serve Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

These delightful cookies can be enjoyed in various ways, making them a versatile treat for any occasion. Whether you’re hosting a gathering or simply enjoying a cozy night in, here are some serving suggestions that will elevate your cookie experience.

With a Hot Beverage

• Coffee – Pair your pumpkin sugar cookies with a warm cup of coffee for a delightful morning treat.
• Tea – Enjoy these cookies with herbal or chai tea for a comforting afternoon snack.
• Hot Chocolate – The sweetness of hot chocolate complements the flavors of the cookies perfectly.

As Dessert

• With Ice Cream – Top your cookie with a scoop of dairy-free ice cream for an indulgent dessert.
• With Whipped Topping – Add dollops of vegan whipped cream on top of each cookie for extra creaminess.

For Celebrations

• Cookie Platter – Arrange these cookies on a platter alongside other festive treats for parties and gatherings.
• Gift Bags – Package them in cute bags as thoughtful gifts for friends and family during holidays.

How to Perfect Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

To achieve the best results with your pumpkin sugar cookies, consider these helpful tips. They will ensure your cookies are soft, flavorful, and visually appealing.

• Use Room Temperature Ingredients – Make sure your vegan butter is at room temperature to guarantee a smooth dough consistency.
• Don’t Skip Chilling Time – Chilling the dough helps maintain shape while baking and enhances flavors.
• Measure Flour Correctly – Use the spoon-and-level method to measure flour accurately, preventing dry cookies.
• Adjust Baking Time – Keep an eye on your cookies while baking; remove them when they just start to turn golden at the edges.
• Experiment with Food Coloring – Feel free to adjust the amount of food coloring to create your desired shade for fun presentations.
• Store Properly – Keep leftover dough well wrapped in the fridge or freezer for future baking sessions.

Best Side Dishes for Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Pairing side dishes with your pumpkin sugar cookies can enhance their taste and provide balance. Here are some great options to consider:

1. Fresh Fruit Salad – A mix of seasonal fruits adds freshness and contrast to the sweetness of the cookies.
2. Cheese Platter – Include vegan cheeses to create a delightful savory-sweet balance.
3. Nuts and Dried Fruits – Provide crunchy texture and additional flavor that works well alongside sweet treats.
4. Caramel Dip – Serve with a bowl of dairy-free caramel dip for an extra layer of sweetness.
5. Yogurt Parfait – Layer dairy-free yogurt with granola and fruits for a wholesome dessert option.
6. Pumpkin Spice Latte – Sip on this seasonal beverage while enjoying your cookies to complement their flavors.

Common Mistakes to Avoid

Making these delicious cookies can be fun and rewarding, but there are a few common pitfalls to watch out for.

• Incorrect Butter Temperature: Using cold vegan butter can hinder the creaming process. Make sure your vegan butter is at room temperature for the best texture.
• Not Measuring Flour Properly: Overpacking flour can lead to dense cookies. Use the spoon-and-level method for accurate measurements.
• Skipping Chilling Time: Failing to chill the dough can cause the cookies to spread too much while baking. Always allow sufficient chilling time for better shape and texture.
• Ignoring Baking Times: Each oven is different; not monitoring your cookies can lead to overbaking or underbaking. Keep an eye on them as they approach the end of the baking time.
• Underestimating Dough Resting: Not allowing the dough to rest before slicing may result in uneven shapes. Give it enough time in the fridge for optimal results.

Storage & Reheating Instructions

Refrigerator Storage

• Store your cookies in an airtight container.
• They will stay fresh for about 1 week.

Freezing Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

• Wrap cookie dough tightly in plastic wrap or use a freezer-safe container.
• The dough can be frozen for up to 3 months.

Reheating Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

• Oven: Preheat to 350°F (175°C) and heat for about 5-7 minutes until warmed through.
• Microwave: Heat individual cookies for 10-15 seconds until soft and warm.
• Stovetop: Place on a skillet over low heat, covering with a lid for about 2 minutes.

Frequently Asked Questions

If you have questions about making these cookies, you’re not alone! Here are some common inquiries.

Can I use regular food coloring instead of vegan?

Yes, you can use regular food coloring if preferred. However, vegan options are generally more accessible nowadays.

How do I achieve different colors for my cookies?

Simply adjust the amount of food coloring you add to each portion of dough until you reach your desired shades.

How can I customize my Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies?

Feel free to add spices like cinnamon or nutmeg, or mix in dairy-free chocolate chips for an extra treat!

What should I do if my dough is too crumbly?

Add a bit more dairy-free milk slowly until the dough comes together but avoid making it too sticky.

How long does it take to make these cookies?

The total time is around 4 hours, mainly due to chilling periods. However, active prep time is considerably less!

Final Thoughts

These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are not only delightful but also versatile! You can customize flavors and colors as you wish. Try this recipe out and enjoy sharing these festive treats with friends and family!