Description
Copycat Vegan Pillsbury Pumpkin Sugar Cookies are soft, dairy-free cookies that capture the nostalgic store-bought pumpkin flavor, made from scratch with six simple ingredients.
Ingredients
Scale
- 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 and white icing or sugar sprinkles for decoration
Instructions
- In a large bowl, beat vegan butter and sugar together until light and creamy.
- Add pumpkin puree and vanilla extract, mixing until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Add dry ingredients to wet ingredients and mix until a soft dough forms.
- Shape dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 3 hours (or overnight) to firm up.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice dough into 1/4-inch rounds and place on the baking sheet about 2 inches apart.
- Bake for 9–11 minutes, or until edges are set but centers are soft.
- Let cool completely before decorating or serving.
Notes
- These cookies are vegan and dairy-free.
- Yields about 24 cookies.
- Chill the dough log for at least 3 hours or overnight for best slicing.
- Decoration with orange and white icing or sprinkles is optional.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 28 g)
- Calories: 92
- Sugar: 6 g
- Sodium: 7 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Copycat Vegan Pillsbury Pumpkin Sugar Cookies, vegan pumpkin cookies, dairy-free cookies, pumpkin sugar cookies, slice-and-bake, fall cookies, soft chewy cookies