Copycat Vegan Pillsbury Pumpkin Sugar Cookies

There’s something nostalgic about those classic Pillsbury holiday cookies. The ones with the cute pumpkin design in the middle that magically appeared at every fall party or Halloween sleepover. The only downside? They aren’t vegan.

That’s where this recipe comes in. These Copycat Vegan Pillsbury Pumpkin Sugar Cookies give you the same cozy fall vibes with a soft, chewy sugar cookie base and an adorable pumpkin design in the center, all completely dairy-free and egg-free.

With more people embracing plant-based eating (Statista reports that nearly 10% of Americans now follow a vegan or vegetarian lifestyle), veganizing nostalgic treats is becoming more than a trend, it’s a staple in modern baking.

Pro Tip: Even if you’re not vegan, these cookies are great to make for friends or coworkers who have dietary restrictions. Everyone can enjoy them without missing out on flavor.

Ingredients you’ll need for vegan Pillsbury pumpkin sugar cookies

The magic of this recipe is keeping things simple while swapping in plant-based alternatives that bake just like the real thing.

For the sugar cookie dough

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup vegan butter (softened, not melted)
• 1 cup granulated sugar
• ¼ cup unsweetened applesauce (acts as an egg substitute)
• 2 tsp vanilla extract
• 1–2 tbsp plant-based milk (only if dough is too dry)

For the pumpkin design

• ½ cup of the sugar cookie dough (reserved from main batch)
• Orange food coloring (vegan-friendly, gel works best)
• Green food coloring for the stem
• A toothpick or small piping bag for shaping the pumpkin

Pro Tip: Brands like Wilton and Americolor offer vegan food colorings that give bold hues without animal-based ingredients.

Step-by-step copycat vegan Pillsbury pumpkin sugar cookies recipe

These cookies look impressive, but once you break it down, they’re totally doable. The secret is working in stages, dough, color, design, assemble, and bake, so you’re never overwhelmed.

Step 1: Make the sugar cookie dough

1. Whisk together the flour, baking powder, and salt. Combine in a medium bowl to make sure the leavening is evenly distributed. This prevents one side of your cookies from puffing more than the other.
2. Cream the vegan butter and sugar until light and fluffy. Use a hand or stand mixer on medium speed for 2–3 minutes. The goal is to incorporate air, which makes your cookies tender rather than dense.
3. Add applesauce and vanilla. The applesauce acts as the egg substitute, providing moisture and binding power. Vanilla enhances flavor and gives that classic sugar cookie taste.
4. Slowly add the dry ingredients. Mix on low until just combined. Overmixing at this stage can make your cookies tough. If the dough looks too crumbly, add 1–2 tablespoons of plant-based milk. It should hold together easily when pressed.

Pro Tip: If your butter wasn’t softened enough and the dough looks chunky, let it rest at room temp for 5 minutes, then mix again.

Step 2: Create the pumpkin dough

1. Reserve about ½ cup of dough. Place it in a small bowl, this will be your colored pumpkin section.
2. Tint it with orange food coloring. Gel food coloring works best because it doesn’t add extra moisture. Add a little at a time until you get a bold orange shade.
3. Make the green dough for the stem. Take about a teaspoon of dough, color it green, and set aside.

Pro Tip: Always use vegan-friendly food coloring. Some brands still use carmine (a red dye made from insects). Check the label before buying.

Step 3: Shape the pumpkin design

1. Roll the orange dough into a log. Aim for about 1 inch thick. Keep it even so your pumpkin design looks consistent in every slice.
2. Shape the log into a pumpkin. Press lightly on the sides to make it more rounded, then use your fingers or a toothpick to create subtle indentations that mimic pumpkin ridges.
3. Attach the green stem. Roll the green dough into a thin strip or small rectangle and press it gently onto the top of the pumpkin log.
4. Freeze the log for 20 minutes. Chilling helps it hold shape when you wrap it in the plain dough later.

Pro Tip: If you want extra precision, you can use a toothpick to fine-tune the pumpkin ridges after the log has chilled slightly.

Step 4: Assemble the cookie log

1. Roll out some plain sugar cookie dough. Form a rectangle big enough to wrap around your pumpkin log. Keep it even in thickness so baking is consistent.
2. Wrap it around the pumpkin log. Place the chilled pumpkin log in the center of the rectangle and gently fold the plain dough around it. Press the seam lightly to seal.
3. Shape into a smooth cylinder. Roll it gently on the counter to smooth edges and even out thickness. You should now have a cookie log with the pumpkin design hidden inside.
4. Wrap in parchment paper. Chill the log in the fridge for at least 1 hour. If you have time, let it rest overnight, this makes slicing much easier and keeps the design crisp.

Pro Tip: Chilling isn’t optional here. If you skip it, the design will squish and blur when sliced.

Step 5: Slice and bake

1. Preheat your oven to 350°F (175°C). Make sure the oven is fully preheated before baking, sugar cookies need consistent heat to set properly.
2. Slice the log into ¼-inch rounds. Use a sharp knife to get clean slices. If the dough starts sticking, dip your knife in flour between cuts. Each slice should reveal a pumpkin in the center.
3. Arrange on a parchment-lined baking sheet. Leave about 2 inches between cookies, since they spread slightly.
4. Bake for 10–12 minutes. Look for edges that are set but not browned. The cookies should still look soft in the middle, they’ll firm up as they cool.
5. Cool properly. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage while they’re still delicate.

Pro Tip: Don’t overbake, the goal is soft and chewy cookies that mimic the nostalgic Pillsbury version. If they start to turn golden at the edges, pull them out immediately.

Why this recipe works so well

The secret to these copycat vegan Pillsbury pumpkin sugar cookies is in the texture and visuals.

• Applesauce as an egg substitute: It gives the right amount of moisture without making the dough too runny. Plus, it adds a subtle sweetness.
• Vegan butter: Plant-based butters from brands like Earth Balance and Miyoko’s cream beautifully, giving the dough that rich, bakery-style softness.
• Chilling the log: This is what keeps the pumpkin design crisp and sharp once sliced.

According to Google Trends, searches for pumpkin desserts peak every October, and pumpkin-themed cookies are some of the most pinned fall treats on Pinterest. This recipe taps directly into that seasonal craving.

Decoration ideas for extra fun

Want to make your cookies even more festive? Try these simple add-ons:

• Sprinkle sugar on the edges before baking for sparkle.
• Add candy eyes after baking for a spooky Halloween version.
• Drizzle with vegan white chocolate for an upgraded look.
• Use cookie cutters to reshape your slices into pumpkins or ghosts after baking.

Pro Tip: If you want sharper pumpkin details, use a toothpick to adjust the shape of the orange dough log before chilling.

Storage and make-ahead tips

• Room temperature: Store baked cookies in an airtight container for up to 4 days.
• Fridge: The cookie log can be chilled for up to 3 days before slicing and baking.
• Freezer: Wrap the log in plastic wrap and freeze for up to 2 months. Just thaw slightly before slicing.

Healthier swaps if you want a lighter version

Even though these are a treat, you can make some tweaks for a slightly lighter bite:

• Swap half the flour for oat flour for extra fiber.
• Use coconut sugar instead of granulated sugar.
• Replace half the vegan butter with unsweetened pumpkin puree for a stronger pumpkin flavor and fewer calories.

Did you know? The average American eats around 3,000 calories just on Halloween from treats alone (according to the Calorie Control Council). Making these cookies with a few swaps can let you enjoy the tradition with a little less sugar guilt.

Serving suggestions for fall parties

These cookies are made to impress. Try serving them in fun ways:

• On a Halloween dessert platter with brownies and candy corn.
• Wrapped individually in clear bags with ribbon for party favors.
• Paired with hot apple cider or pumpkin spice lattes for the ultimate fall vibe.

Pro Tip: These also make adorable lunchbox surprises for kids, since the pumpkin design stays visible after baking.

FAQs

Final thoughts

These Copycat Vegan Pillsbury Pumpkin Sugar Cookies are the perfect blend of nostalgia and modern plant-based baking. They’re soft, chewy, and just as adorable as the originals, without any dairy or eggs.

Whether you’re making them for a Halloween party, a fall get-together, or just to relive those childhood memories, this recipe delivers on flavor, fun, and festive vibes. Once you try them, don’t be surprised if they become a yearly baking tradition in your kitchen.

Copycat Vegan Pillsbury Pumpkin Sugar Cookies

0

from

0

votes

Course: Desserts, HalloweenCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

200

kcal

These copycat vegan Pillsbury pumpkin sugar cookies bring back all the nostalgic fall vibes with a soft, chewy sugar cookie base and an adorable pumpkin design in the center – completely dairy-free and egg-free.

Ingredients

• For the sugar cookie dough

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup vegan butter (softened, not melted)

• 1 cup granulated sugar

• ¼ cup unsweetened applesauce (egg substitute)

• 2 tsp vanilla extract

• 1–2 tbsp plant-based milk (if dough is too dry)

• For the pumpkin design

• ½ cup sugar cookie dough (reserved from the main batch)

• Orange food coloring (vegan-friendly gel)

• Green food coloring (for the stem)

• Toothpick or piping bag for shaping

Directions

• Step 1: Make the sugar cookie dough
• Whisk together flour, baking powder, and salt in a medium bowl.
• In a large bowl, cream vegan butter and sugar until light and fluffy (2–3 minutes).
• Mix in applesauce and vanilla until combined.
• Slowly add dry ingredients into wet until dough forms. If crumbly, add 1–2 tbsp plant-based milk.
• Step 2: Create the pumpkin dough
• Remove ½ cup dough, place in a small bowl, and tint with orange food coloring.
• Take a teaspoon of dough and tint with green coloring for the stem.
• Step 3: Shape the pumpkin design
• Roll orange dough into a 1-inch thick log.
• Press slightly to form a rounded pumpkin shape, adding gentle ridges if desired.
• Attach green dough strip on top for the stem.
• Freeze pumpkin log for 20 minutes.
• Step 4: Assemble the cookie log
• Roll out plain cookie dough into a rectangle.
• Wrap it carefully around the chilled pumpkin log to encase it fully.
• Gently roll into a smooth cylinder.
• Wrap in parchment paper and chill for at least 1 hour (or overnight).
• Step 5: Slice and bake
• Preheat oven to 350°F (175°C).
• Slice log into ¼-inch thick rounds, revealing pumpkin design.
• Arrange on parchment-lined baking sheet, leaving 2 inches between cookies.
• Bake 10–12 minutes, until edges are set but not browned.
• Cool on sheet for 5 minutes, then transfer to a wire rack.