Copycat Vegan Pillsbury Pumpkin Sugar Cookies 3 Wow Hip Fun

Copycat Vegan Pillsbury Pumpkin Sugar Cookies—a warm, nostalgic bake that fits a busy life. I’m a chef who built Cookeroni around practical, crave-worthy recipes that families and professionals can rely on, with a vegan, dairy-free twist. This Copycat Vegan Pillsbury Pumpkin Sugar Cookies recipe captures the classic pumpkin-spice flavor of the store-bought cookies, but made from scratch with six simple ingredients. This recipe’s goal is tender, slice-and-bake cookies you can pull from the fridge and bake in minutes, perfect for quick weeknights or a quick-for-friends treat. I share tips to keep the texture soft and chewy, plus make-ahead methods for when time is scarce. Read on to enjoy fall flavor, no dairy required, and a few kitchen hacks from my test kitchen.

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what make Copycat Vegan Pillsbury Pumpkin Sugar Cookies special

Copycat Vegan Pillsbury Pumpkin Sugar Cookies are my bridge between nostalgia and weeknight practicality. I recreate that soft, store-bought bite with six simple ingredients, but dairy-free and friendly to busy schedules. It’s a small ritual that turns busy afternoons into a warm, comforting moment.

The pumpkin puree gives that cozy glow, while vanilla keeps things round and welcoming. A whisper of cinnamon finishes the flavor without shouting. The slice-and-bake method means I can have cookies ready in minutes for after-school relief or a quick gift.

I love how the dough behaves in the fridge, staying pliable for clean slices. It makes batch cooking easy, so I bake a tray and freeze the rest for later. Best of all, they’re naturally dairy-free, so I share peace of mind with plant-based friends and family.

A cozy, nostalgic bake for fall

These cookies smell like autumn in a mug. They invite slow smiles and easy conversations over coffee. They’re the kind of treat that makes the season feel extra special.

Optional deeper dive if needed

If you want a bolder pumpkin note, add a splash more puree. I also sometimes boost vanilla for a brighter finish.

Why You’ll Love Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Copycat Vegan Pillsbury Pumpkin Sugar Cookies are my go-to when time is tight but I crave comfort. I mix six ingredients, chill the log, and slice to bake. The result is soft, dairy-free cookies that taste like fall in every bite.

Best of all, the slice-and-bake method fits busy evenings. I pull a log from the fridge, slice, and bake, serving warm cookies in minutes.

Ingredients

I designed Copycat Vegan Pillsbury Pumpkin Sugar Cookies with busy lives in mind. The lineup stays simple yet flavorful. It’s my go-to palette for quick, cozy baking sessions.

• 1/2 cup vegan butter (softened)
• 3/4 cup granulated sugar
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Optional: orange icing or sugar sprinkles for decoration

Exact quantities are at the bottom of the article and printable, but this is the lineup to memorize for quick baking.

Ingredient overview

Butter keeps the cookies tender, sugar keeps them shyly sweet, and pumpkin vibes bring in autumn warmth. Flour provides structure, while baking soda and powder lift the dough just enough. Cinnamon ties it all into a cozy, familiar pumpkin-spice note.

Exact measurements and substitutions

• 1/2 cup vegan butter (softened)
• 3/4 cup granulated sugar
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Optional: orange icing, white icing, or sprinkles for decoration

(Optional) vegan butter substitutes, spice tweaks

Swap with refined coconut oil or dairy-free margarine in the same 1/2 cup amount. It keeps the dough firm for slicing. For spice tweaks, add a pinch more cinnamon or a trace of nutmeg for extra fall charm.

How to Make Copycat Vegan Pillsbury Pumpkin Sugar Cookies

I’m sharing a simple, reliable way to get that soft, dairy-free pumpkin bite in minutes. The six-ingredient plan keeps things easy for busy days and picky eaters. Keep your dough log in the fridge; slice-and-bake means you can bake fresh cookies on demand.

Step 1: Cream together

I start by beating 1/2 cup vegan butter and 3/4 cup sugar on medium until the mix is light and creamy. It should look pale and fluffy, not shiny or greasy. This is how my Copycat Vegan Pillsbury Pumpkin Sugar Cookies begin—soft, dairy-free, and ready to bake.

Scrape the bowl and beat for another 30 seconds if needed. If your butter was too warm, the texture can feel greasy. In that case, pop the bowl in the fridge for a moment to firm up.

Tip: If your kitchen is warm, chill the bowl for 10 minutes to keep the butter from softening too much. This helps you avoid a flat, greasy cookie.

Step 2: Add pumpkin puree and vanilla

Next, stir in 1/4 cup pumpkin puree and 1 teaspoon vanilla extract. Mix until the mixture is smooth and evenly colored. You’ll see a gentle swirl of orange, which is exactly what we want.

The pumpkin helps replace eggs in this vegan bake, keeping cookies moist and tender. If you like a stronger pumpkin note, you can add a touch more puree, but test by a tiny taste if you’re curious.

Tip: If the batter looks a bit streaky, that’s fine—it will smooth out once the dry ingredients join in.

Step 3: Whisk dry ingredients

In a separate bowl, whisk together 1 3/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. If you like, sift for a lighter crumb. A quick whisk keeps things simple and cozy.

A little whisk helps distribute the spice and lift evenly through the dough. This dry mix is your sturdy base for soft, sliceable cookies.

Tip: If you’re not sure about sifting, a thorough whisk works too. The goal is even distribution of the baking soda, powder, and spices so every bite tastes the same.

Step 4: Combine wet and dry to form a soft dough

Now, add the dry ingredients to the wet mix. Stir gently until just combined and there are no flour pockets. A few small streaks are okay.

Avoid overmixing; vegan dough can get tough if you overwork it. If you’re using a mixer, give it a few short pulses rather than a long beat. The dough should feel soft and slightly tacky, not dry.

Tip: If the dough seems too dry, add a teaspoon of water or dairy-free milk, little by little, until it comes together. You want a dough that holds its shape when you roll it into a log.

Step 5: Chill the dough log

Turn the dough onto a sheet of parchment and shape it into a log about 2 inches in diameter. Wrap tightly in plastic and refrigerate for at least 3 hours or overnight. This is the trick that makes clean, even slices possible.

Chilling firms the dough and deepens the pumpkin spice aroma. It also keeps the butter from oozing during bake, so you get uniform cookies.

Tip: If you’re in a rush, you can freeze the log for 1 hour to speed things up, though overnight yields the best slices and texture.

Step 6: Bake and cool

Preheat your oven to 350°F. Slice the log into 1/4-inch rounds and place them on a parchment-lined sheet, spacing about 2 inches apart. This spacing helps them bake evenly without merging.

Bake for 9–11 minutes. Look for edges that are set and centers that stay soft and pale. Don’t overbake—these dairy-free cookies stay tender when you pull them early.

Let the cookies cool completely on a rack before decorating or stacking. If you like, decorate with orange and white icing or sprinkles for a festive finish. Store any extras in an airtight container for several days, or freeze baked cookies for longer storage.

Tips for Success

Quick kitchen tricks

• Chill the butter and mixing bowl on hot days to avoid greasy dough.
• Keep the dough log tightly wrapped for clean, even slices.
• Line baking sheets with parchment for easy release, a staple for Copycat Vegan Pillsbury Pumpkin Sugar Cookies.

Texture and flavor tweaks

• For softer cookies, bake at 9 minutes and watch edges.
• Add a touch more pumpkin puree for a stronger pumpkin flavor.
• Boost warmth with an extra pinch of cinnamon or a dash of nutmeg.
• If dough is a touch dry, whisk in 1 teaspoon water or dairy-free milk.

Equipment Needed

I keep these tools ready for quick, neat cookies.

Must-have tools

• Mixing bowls (2) and a hand or stand mixer
• Whisk, spatula, measuring cups and spoons
• Parchment paper or silicone baking mat with a rimmed sheet
• Sharp knife or bench scraper for log slicing
• Plastic wrap or parchment for wrapping the dough log

Alternatives worth considering

• Silicone mats instead of parchment
• A sturdy hand mixer if you lack a stand mixer

Variations

Explore flavor twists and dietary tweaks to suit your pantry and preferences. I love adapting these cookies for holidays or quick weeknights. Mix and match to tailor to pumpkin lovers, busy households, or allergy needs.

These tweaks keep the cookies flexible and forgiving. They make batch baking easier and tastier on busy days.

Flavor twists

• Add dairy-free white chocolate chips for creamy pockets.
• Stir in toasted pecans or walnuts for texture.
• Swirl in orange zest for a bright, vibrant note.
• Fold in shredded coconut for a tropical touch.
• Drizzle maple glaze after cooling for extra sweetness.

Dietary adaptations (vegan, dairy-free, with spice adjustments)

• Gluten-free: substitute a 1:1 gluten-free flour blend; add 1/4 tsp extra baking powder.
• Nut-free: skip nuts; increase spice slightly for warmth.
• Boost pumpkin: use 1/3 cup puree, keep moisture balanced with milk-free milk.
• Spice tweaks: add a pinch of ground cloves or nutmeg for depth.

Serving Suggestions

I love serving Copycat Vegan Pillsbury Pumpkin Sugar Cookies with a warm drink. They’re soft, dairy-free, and easy to share on busy days.

Pairings and presentation ideas

• Pair with a chai latte or almond milk.
• Arrange on a fall-themed platter with cinnamon sticks.
• Dust lightly with powdered sugar or add a tiny orange drizzle.
• Wrap a dozen in a festive tin for gifting.

Make-Ahead Tips and Holiday Ideas for Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Make-ahead tips save busy weeks from last-minute cookie scrambling.

I bake a double batch and freeze the dough.

That lets me pull fresh Copycat Vegan Pillsbury Pumpkin Sugar Cookies from the fridge in minutes.

Seasonal serving ideas turn quiet weekends into celebratory moments.

Storage once baked deserves a label—from idea to plate.

Gift-ready batches feel like warm gifts for neighbors and teachers.

I keep a checklist so nothing slips through the cracks.

Storing and freezing options

• Unbaked dough logs: Wrap tightly in plastic; freeze up to 1 month.
• Thawing: Thaw in the fridge overnight before slicing.
• Baked cookies: Cool completely; store airtight up to 5 days.
• Freeze baked cookies: Freeze up to 2 months; rewarm with a few minutes.
• Reheating tip: Oven 325°F for 5-7 minutes preserves softness.

Gift ideas and party prep

• Gift tins with a cinnamon stick and a printed serving suggestion.
• Include a note with a best-by date and reheating tips.
• Bundle with a seasonal drink mix, like chai or almond milk.
• Create a mini cookie-baking kit: log, parchment, and a spatula.

FAQs

Can I freeze the dough for later use?

Yes. Roll the dough into a log, wrap tightly in plastic wrap, and freeze. Thaw in the fridge before slicing to keep Copycat Vegan Pillsbury Pumpkin Sugar Cookies tender and sliceable.

Can I substitute almond or oat milk or other dairy-free options?

Yes. You can use almond milk, oat milk, or other non-dairy milks. Just aim to keep the moisture balance similar; if your milk is thinner, add a bit more flour to compensate.

Why are my cookies spread too much?

Chill the dough well and don’t overwork it. Keep slices even and bake at a steady 350°F, not hotter. Ensuring the log is firm helps the cookies hold shape.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour blend and add an extra 1/4 teaspoon baking powder to help lift the dough.

Final Thoughts

I smile every time I bake Copycat Vegan Pillsbury Pumpkin Sugar Cookies. The aroma fills my kitchen and steadies a busy afternoon.

They pair perfectly with coffee, a school bag scan, or a quick chat. Being dairy-free helps my family feel included, and the texture stays tender. If I’m short on time, I chill the log and bake on demand. This recipe teaches me that comfort can be fast, forgiving, and delicious.

The mid-point joy comes from Copycat Vegan Pillsbury Pumpkin Sugar Cookies in our weekly rotation. May your kitchen carry the same cozy ritual as Copycat Vegan Pillsbury Pumpkin Sugar Cookies.

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