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Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Copycat vegan pumpkin sugar cookies with a soft, pillowy bake and a thick orange cream-cheese-style frosting. Swirl-on frosting and candy-style pumpkin sprinkles finish each cookie for a bakery look.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Cookie dough
  • 0.5 cup vegan butter (such as Earth Balance), softened
  • 0.5 cup coconut oil, solid
  • 1 cup granulated sugar
  • 0.33 cup pumpkin puree
  • 2 tbsp plant milk
  • 2 tsp vanilla extract
For vegan cream cheese frosting
  • 4 oz vegan cream cheese
  • 2 cup powdered sugar
  • orange food coloring
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and line baking sheets with parchment so cookies bake evenly without sticking.
Make the cookie dough
  1. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Beat vegan butter, solid coconut oil, and granulated sugar until creamy, then add pumpkin puree, plant milk, and vanilla extract and mix until smooth.
  3. Fold in the flour mixture until incorporated; the dough should be soft.
Shape and bake
  1. Scoop dough into 1-1/2 tablespoon balls and press slightly flat for a classic sugar-cookie shape.
  2. Bake at 350F for 10-12 minutes, until edges are just set and the centers still look slightly soft.
Frost and finish
  1. Cool cookies completely so the frosting won’t melt or slide.
  2. Beat vegan cream cheese with powdered sugar, add orange food coloring to reach an orange tint, and mix in vanilla until smooth.
  3. Frost cookies generously and add sprinkles for a finished bakery-style look.

Notes

Pro tip: keep the dough soft—if it firms up, let it sit at room temperature for 5–10 minutes so the cookies stay tender. Store baked cookies in an airtight container in the fridge for up to 5 days; bring to room temperature before serving for the best texture. Freezing is yes: freeze unfrosted cookies for up to 2 months and thaw, then frost. For a lower-sugar swap, use a reduced-sugar powdered sugar substitute in the frosting; the cookie base stays the same.