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Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

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Indulge in the delightful flavors of fall with these Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies. Soft, chewy, and bursting with pumpkin goodness, they are perfect for any occasion from cozy family gatherings to festive holiday celebrations. The simple slice-and-bake method allows you to create fun pumpkin shapes that are sure to impress both kids and adults alike. Made without eggs or dairy, these cookies offer a vegan-friendly treat that doesn’t skimp on taste. Customize them with natural food coloring for an extra pop of fun, making them a colorful addition to your dessert table. Enjoy the process of preparing these cookies and savor every bite!

Ingredients

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  • 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
  • 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. In a large bowl, cream the room temperature vegan butter until fluffy using a whisk or hand mixer. Gradually add powdered sugar, vanilla extract, baking powder, and sea salt until combined.
  2. Mix in the all-purpose flour and dairy-free milk until a soft dough forms. Adjust milk for consistency as needed.
  3. Divide the dough into three portions; color two portions with vegan food coloring (one orange and one green).
  4. Wrap each portion in plastic wrap and chill in the fridge for about 2 hours.
  5. Once chilled, shape the colored dough into logs and use a pumpkin cookie cutter to cut out shapes.
  6. Chill again for 20 minutes before baking at 375°F (190°C) for 12-14 minutes or until edges are golden.

Nutrition

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