The smell of pumpkin spice. Just thinking about it brings back a flood of memories. My grandma used to bake a mountain of pumpkin sugar cookies every fall. The kitchen would fill with warmth and that signature scent—a blend of cinnamon, ginger, nutmeg, and cloves. We’d sneak bites of dough (a tradition!), and the finished cookies were always gone in a flash. Finding a good vegan version that captured that nostalgic magic felt impossible… until now! I’m so excited to share my recipe for Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies with you. It’s surprisingly simple and unbelievably delicious – a perfect taste of autumn.
Why You’ll Love These Vegan Pumpkin Sugar Cookies
These aren’t your average vegan cookie. We’re chasing that classic Pillsbury taste and texture, but without any animal products. Here’s what makes this recipe a winner:
- Authentic Flavor: We’ve nailed the beloved pumpkin spice blend, creating a cookie that truly tastes like fall.
- Soft and Chewy: These cookies are perfectly soft in the middle with slightly crisp edges – just the way they should be.
- Easy to Make: The recipe uses common pantry ingredients and straightforward steps. No complicated techniques involved!
- Totally Vegan: It’s completely free of dairy, eggs, and any other animal-derived ingredients. Everyone can enjoy them!
- Kid-Friendly Fun: They’re a fantastic baking project to do with kids, especially around Halloween or Thanksgiving.
The Ingredient List – What You’ll Need
Let’s break down what we’re working with. I’ve included both US and metric measurements for your convenience.
For the Cookies:
- 1 ½ cups (180g) all-purpose flour (plus extra for dusting)
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup (113g) vegan butter, softened (I recommend Miyoko’s Kitchen or Earth Balance)
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- ¼ cup (60ml) pumpkin puree (not pumpkin pie filling!)
- 2 tablespoons plant-based milk (almond, soy, or oat are all great)
- 1 teaspoon vanilla extract
For the Orange Glaze (Optional, but highly recommended!):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons orange juice (freshly squeezed is best)
- ½ teaspoon orange zest (optional, but adds a lovely touch)
Let’s Get Baking: Step-by-Step Instructions
Ready to bake? Here’s how to bring these delicious cookies to life:
Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Step 2: Dry Ingredients Unite
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well combined – this helps create even baking and flavor.
Step 3: Cream the Vegan Butter & Sugars
- In a large bowl (or the bowl of a stand mixer), beat the softened vegan butter and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes. Don’t skimp on this step – it brings air to the dough, resulting in a lighter cookie.
- Add the brown sugar and beat until fully incorporated.
Step 4: Pumpkin Power!
- Beat in the pumpkin puree until well combined. The mixture might look slightly curdled, but that’s perfectly fine!
- Stir in the plant-based milk and vanilla extract. Mix until just combined.
Step 5: Gradually Add Dry Ingredients
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour and can lead to tough cookies.
Step 6: Shape and Bake
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
Step 7: Cool and Glaze (Optional)
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the orange glaze by whisking together the powdered sugar, orange juice (start with 2 tablespoons and add more until you reach your desired consistency), and orange zest (if using).
- Once the cookies are completely cool, drizzle them with the orange glaze.
Tips, Variations & Serving Suggestions
Let’s explore some ways to customize these cookies and make them even more special.
- Spice It Up: Adjust the spices to your liking! Add a pinch of cardamom or allspice for extra warmth.
- Chocolate Chips: Stir in ½ cup of vegan chocolate chips for a richer, more decadent treat.
- Nuts: Add ¼ cup of chopped pecans or walnuts for a bit of crunch.
- Frosting Alternative: If orange isn’t your thing, try a simple vegan vanilla frosting instead.
- Cookie Size: For larger cookies, use a cookie scoop and bake for a couple of minutes longer. For smaller cookies, reduce the baking time.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Serving Suggestions: Serve these cookies with a warm cup of tea, coffee, or a glass of plant-based milk. They’re also a fantastic addition to a fall-themed dessert platter.
(Optional) Nutritional Information (per cookie, estimated)
- Calories: Approximately 120-150
- Fat: 6-8g
- Saturated Fat: 3-4g
- Carbohydrates: 16-20g
- Sugar: 9-11g
- Protein: 1-2g
Please note: Nutritional information is an estimate and may vary based on ingredients used.
So there you have it! My Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies recipe. They’re a little taste of cozy autumn, completely vegan, and incredibly satisfying. I truly believe these cookies will become a new favorite. Don’t be intimidated – give this recipe a try. You – and your taste buds – won’t regret it! Happy baking!
