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Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Copycat vegan pumpkin sugar cookies with a soft, pillowy texture and a tangy orange frosting swirl. These bake at 350°F until the edges are just set, then cool fully for clean, generous frosting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 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
  • 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
Vegan cream cheese frosting
  • 4 oz vegan cream cheese
  • 2 cup powdered sugar
  • 1 orange food coloring
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the cookies
  1. Preheat oven to 350°F and line baking sheets with parchment.
  2. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat vegan butter and solid coconut oil with granulated sugar until creamy; then beat in pumpkin puree, plant milk, and vanilla extract.
  4. Fold the flour mixture into the wet ingredients until a soft dough forms.
  5. Scoop dough into 1-1/2 tablespoon balls and press each one slightly flat.
  6. Bake for 10-12 minutes at 350°F, until the edges are just set.
  7. Cool the cookies completely before frosting.
Make and finish with orange frosting
  1. Beat vegan cream cheese until smooth, then beat in powdered sugar, orange food coloring, and vanilla until thick and spreadable.
  2. Frost the cooled cookies generously and add sprinkles on top.

Notes

Pro tip: keep the dough soft—if it firms up, let it sit at room temperature for a few minutes before scooping. Store cookies in an airtight container in the fridge for up to 5 days; they freeze unfrosted for up to 2 months (thaw overnight in the fridge, then frost). For a dairy-free swap that stays vegan, use your favorite plant-based cream cheese in place of vegan cream cheese.