Autumn scents wafting through the kitchen, a warm mug of non-dairy cocoa in hand, and friends gathered around—these moments are what inspire this recipe. The year’s chill calls for comforting baked goods, and there’s nothing quite like the nostalgia of cookies. My Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies take that classic holiday treat we all know and love and gives it a delightful vegan twist. With just six simple ingredients, this recipe not only promises quick prep but also evokes those cozy fall vibes we cherish. Perfect for Halloween or any autumn celebration, these cookies are soft, chewy, and sure to be a hit for anyone looking to enjoy a guilt-free indulgence. Ready to fill your home with that irresistible pumpkin aroma? Let’s get baking! Why Try These Vegan Pumpkin Cookies? Irresistible Nostalgia: These cookies capture that classic Pillsbury taste you remember. Quick and Easy: With just six ingredients, they come together in no time! Versatile Enjoyment: Perfect for Halloween parties, cozy get-togethers, or simply enhancing your fall mornings. Health-Conscious: Vegan-friendly, they’re lower in fat and packed with vitamins from pumpkin. Pair them with a cup of Brown Sugar Shaken for a delightful treat! Copycat Vegan Pillsbury Pumpkin Sugar Cookies • Whip up irresistible nostalgia with vegan flair! For the Cookies All-Purpose Flour – Provides the necessary structure; for a gluten-free version, try King Arthur Measure for Measure gluten-free flour. Sugar – Sweetens these fall delights; you can swap with coconut sugar for a lower glycemic alternative. Pumpkin Puree – Adds moisture and that beloved seasonal flavor; just be sure to avoid pumpkin pie filling! Baking Powder – Ensures your cookies rise perfectly; this is crucial for achieving a fluffy texture. Vanilla Extract – Enhances the overall flavor profile; opt for pure vanilla extract for the best results. Non-Dairy Milk – Binds all ingredients; almond or soy milk work beautifully as substitutions. These Copycat Vegan Pillsbury Pumpkin Sugar Cookies are a delightful way to savor the essence of fall while embracing a vegan lifestyle. Step‑by‑Step Instructions for Copycat Vegan Pillsbury Pumpkin Sugar Cookies Step 1: Prepare the Dough In a large mixing bowl, combine all-purpose flour, sugar, and baking powder, whisking until well mixed. Next, fold in pumpkin puree, vanilla extract, and non-dairy milk. Stir the mixture with a wooden spoon or spatula for about 2-3 minutes until a soft dough forms, ensuring no dry ingredients remain visible. Step 2: Chill the Dough Wrap the dough tightly in plastic wrap, making sure it’s sealed well to prevent air from getting in. Place the wrapped dough in the refrigerator for at least 3 hours or overnight. This chilling step is crucial for ensuring the Copycat Vegan Pillsbury Pumpkin Sugar Cookies hold their shape while baking. Step 3: Shape Cookies Once chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap the dough and place it on a lightly floured surface. Roll it out to about ¼ inch thick, then use cookie cutters to create festive shapes or form logs for a slice-and-bake style. Place the shaped cookies onto the prepared baking sheet, spacing them about 2 inches apart. Step 4: Bake the Cookies Slide the baking sheet into the preheated oven and bake the cookies for 12-15 minutes or until the edges turn lightly golden brown. Keep an eye on them during the last few minutes, as they can brown quickly. The center should feel slightly soft to the touch, indicating they’re perfect for a soft, chewy texture. Step 5: Cool the Cookies After baking, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step allows the Copycat Vegan Pillsbury Pumpkin Sugar Cookies to set and develop their delightful chewy texture, ready for snacking! Expert Tips for Copycat Vegan Pillsbury Pumpkin Sugar Cookies Measure Flour Carefully: Too much flour can lead to crumbly dough. Use a kitchen scale for the best results while making these cookies. Chill for Best Results: Don’t skip the chilling step! It helps the Copycat Vegan Pillsbury Pumpkin Sugar Cookies maintain their shape and texture during baking. Keep an Eye on Baking: Watch the cookies closely as they bake, since they can brown quickly. They should be lightly golden at the edges while remaining soft in the center. Experiment with Flavors: Add spices like cinnamon or nutmeg for a flavor boost. These additions can elevate the nostalgic taste of your cookies! Perfect Storage Tips: Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer enjoyment—up to three months! What to Serve with Easy Vegan Copycat Pillsbury Pumpkin Sugar Cookies Indulging in these nostalgic treats is just the beginning; let’s build a delightful fall feast around them! Dairy-Free Hot Cocoa: The rich chocolatey goodness perfectly contrasts the sweet pumpkin flavor, creating a warm and comforting pairing to sip by the fire. Pumpkin Spice Latte: Elevate your cookie experience with this seasonal favorite, enhancing those cozy vibes while emphasizing the pumpkin theme. Crisp Apple Slices: Fresh, crunchy apples offer a refreshing contrast and a delightful bite that complements the chewy texture of the cookies beautifully. Nutty Granola: A sprinkle of granola on the side provides a charming crunch that enhances the softness of the cookies, making it great for a wholesome breakfast option. Vegan Vanilla Ice Cream: Serve an indulgent scoop alongside the cookies for a dreamy dessert combination, perfect for cooling down during those crisp autumn days. Chai Tea: The warm spices in chai harmonize with the flavors of the cookies, making every bite a comforting experience that welcomes the fall season. Cinnamon Sugar Popcorn: This playful treat pairs delightfully, bringing a fun texture and sweet crunch that adds an unexpected twist to your dessert table. Gingerbread Biscotti: Have an elegant sidekick for your cookies! The crunchy, spiced biscotti nicely balances the soft texture of the pumpkin cookies, perfect for dipping in coffee. Spiced Apple Cider: A steaming cup of cider will evoke the essence of fall, pairing beautifully with the sweetness of the cookies and enhancing the seasonal experience. Make Ahead Options These Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies are perfect for meal prep! You can prepare the dough up to 24 hours in advance by following the initial mixing steps and then wrapping it tightly in plastic wrap. Make sure to refrigerate the dough to maintain its texture. Additionally, you can also shape the cookies and freeze them for up to 3 months; just place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to bake, simply take the desired number of cookies directly from the freezer and add a few extra minutes to the baking time for fresh, delicious results. Enjoy soft, chewy cookies with minimal effort on those busy fall days! Storage Tips for Copycat Vegan Pillsbury Pumpkin Sugar Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week to maintain their delightful texture and flavor. Fridge: If you prefer a chilled treat, keep the cookies in the fridge for up to 2 weeks; however, they’ll remain tastiest when fresh. Freezer: For long-term storage, freeze cookies in a single layer on a baking sheet, then transfer to airtight bags. They’ll last up to 3 months without losing the magic of Copycat Vegan Pillsbury Pumpkin Sugar Cookies. Reheating: To enjoy them warm, simply microwave for about 10-15 seconds or pop them in a preheated oven at 300°F (150°C) for 5-7 minutes until warmed through. Copycat Vegan Pillsbury Pumpkin Sugar Cookies Variations Feel free to explore these delicious twists to make your cookies even more delightful! Spice Explosion: Add 1 tsp of cinnamon or nutmeg to the dough for a warm, aromatic kick. The spiciness contrasts beautifully with the sweet pumpkin. Chocolate Lovers: Mix in half a cup of dairy-free chocolate chips for an indulgent touch. Chocolate and pumpkin make a surprisingly scrumptious duo! Nutty Crunch: Incorporate chopped pecans or walnuts into the dough for added texture and flavor. The nuts give a lovely crunch that complements the softness of the cookie. Citrusy Zing: Add zests from an orange or lemon to brighten up the flavors. This unexpected twist brings a refreshing note to your nostalgic treats. Marbled Marvel: Divide the dough in half and tint one portion with natural food coloring. Swirl the two colors together for eye-catching marbled cookies. Gluten-Free Delight: Substitute all-purpose flour with King Arthur Measure for Measure gluten-free flour for a gluten-friendly version. Nobody will know the difference! Pumpkin Spice Variants: Use pumpkin pie spice instead of individual spices for a quick flavor boost. This handy blend captures the essence of fall in a single scoop. Fruity Fusion: Try adding dried cranberries or raisins into the dough for a chewy, fruity surprise. This delightful addition makes the cookies even more irresistible. With these variations, you have endless possibilities to create your perfect batch of cookies. Don’t forget to enjoy them with a delicious mug of Brown Sugar Shaken or a festive cup of dairy-free cocoa! Copycat Vegan Pillsbury Pumpkin Sugar Cookies Recipe FAQs What type of pumpkin puree should I use for these cookies? Absolutely! Use pure pumpkin puree for the best results, as it adds moisture and flavor. Avoid pumpkin pie filling, which contains added sugars and spices that can alter the taste and texture of your cookies. How should I store my Copycat Vegan Pillsbury Pumpkin Sugar Cookies? To keep your cookies fresh, store them in an airtight container at room temperature for up to 1 week. If you’d like to keep them longer, freezing is a great option! Make sure to freeze them in a single layer on a baking sheet first, then transfer to airtight bags where they’ll stay fresh for up to 3 months. Can I freeze these cookies? If so, how? Very! To freeze your Copycat Vegan Pillsbury Pumpkin Sugar Cookies, first bake them and allow them to cool completely. Next, arrange them on a baking sheet in a single layer and place them in the freezer. Once frozen, transfer the cookies to a freezer-safe zip-top bag or container. They can be kept for up to 3 months. When you’re ready to enjoy them, just thaw at room temperature or warm them slightly in the oven! What if my cookie dough is too crumbly or too sticky? If your dough is crumbly, you might have added too much flour. To fix this, simply add a little splash of non-dairy milk, one tablespoon at a time, until the dough comes together. On the other hand, if the dough is too sticky, sprinkle in a bit more flour until it reaches a manageable consistency. Remember, it’s all about finding the right balance! Are these cookies suitable for someone with nut allergies? Absolutely! If someone has a nut allergy, simply use a different non-dairy milk, such as oat milk or coconut milk. Just make sure that all your ingredients are free from cross-contamination with nuts to keep it safe for anyone with allergies. What can I add to customize my cookies? The more the merrier! You can mix in spices like cinnamon, nutmeg, or even ginger for an extra seasonal touch. You can also fold in chocolate chips or chopped walnuts for added texture and flavor—it’s a wonderful way to put your personal stamp on these nostalgic treats! Copycat Vegan Pillsbury Pumpkin Sugar Cookies for Cozy Fall Vibes Try these Copycat Vegan Pillsbury Pumpkin Sugar Cookies for a delicious and nostalgic autumn treat. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsChilling Time 3 hours hrsTotal Time 3 hours hrs 30 minutes mins Servings: 24 cookiesCourse: CookiesCuisine: VeganCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookies2 cups All-Purpose Flour For a gluten-free version, use gluten-free flour.1 cup Sugar Can substitute with coconut sugar.1 cup Pumpkin Puree Avoid pumpkin pie filling.2 teaspoons Baking Powder Crucial for fluffy texture.2 teaspoons Vanilla Extract Opt for pure extract.1/2 cup Non-Dairy Milk Almond or soy milk works well. Equipment mixing bowlWooden spoonspatulaBaking sheetParchment paperCookie cutters Method Step-by-Step InstructionsIn a large mixing bowl, combine all-purpose flour, sugar, and baking powder, whisking until well mixed.Fold in pumpkin puree, vanilla extract, and non-dairy milk, stirring for 2-3 minutes until a soft dough forms.Wrap the dough tightly in plastic wrap and refrigerate for at least 3 hours or overnight.Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.Roll out chilled dough to about ¼ inch thick and use cookie cutters to create shapes.Bake for 12-15 minutes or until edges are lightly golden brown, and center feels soft.Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 100mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 1200IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg NotesStore cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Reheat in the microwave or oven before serving. Tried this recipe?Let us know how it was!
