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Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Copycat vegan pumpkin sugar cookies with a soft, pillowy texture and a tangy orange cream cheese-style frosting. Bake at 350°F until the edges just set, then cool completely for clean frosting swirls.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

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

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F, then line baking sheets with parchment for easy release.
  2. Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat vegan butter, solid coconut oil, and granulated sugar until creamy, then mix in pumpkin puree, plant milk, and vanilla extract.
  4. Fold in the flour mixture until just combined; the dough should be soft.
  5. Scoop the dough into 1-1/2 tablespoon balls, then press them slightly flat so they bake into sugar-cookie shapes.
  6. Bake for 10–12 minutes at 350°F, until the edges are just set.
Cool and frost
  1. Cool the cookies completely so the frosting sets without melting.
  2. Beat vegan cream cheese, powdered sugar, orange food coloring, and vanilla until smooth and thick enough to spread.
  3. Frost the cooled cookies generously with the orange cream cheese-style frosting and finish with desired sprinkles.

Notes

Pro tip: If the dough feels too soft to roll into neat balls, chill it for 10 minutes before scooping. Store cookies in an airtight container in the fridge for up to 5 days; freeze unfrosted cookies for up to 2 months and thaw overnight in the refrigerator. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and keep bake time within 10–12 minutes.