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Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Copycat vegan pumpkin sugar cookies with a soft, pillowy crumb and warm spice flavor baked at 350F. Finished with an orange vegan cream cheese frosting swirl and festive sprinkles.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 165
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
  • 0.333 cup pumpkin puree
  • 2 tbsp plant milk
  • 2 tsp vanilla extract
vegan cream cheese frosting
  • 4 oz vegan cream cheese
  • 2 cup powdered sugar
  • 0.5 orange food coloring
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and line sheet pans with parchment for easy release.
  2. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined; the mixture should look uniform in color.
Make the cookie dough
  1. Beat the softened vegan butter and solid coconut oil with granulated sugar until creamy, then stir in pumpkin puree, plant milk, and vanilla extract.
  2. Fold the flour mixture into the wet ingredients just until combined; the dough will be soft and thick.
Shape and bake
  1. Scoop the dough into 1-1/2 tablespoon balls and press each one slightly flat so they bake evenly.
  2. Bake at 350F for 10-12 minutes until the edges just set and the centers still look slightly soft.
  3. Cool the cookies completely on the sheet pan before frosting so the topping won’t melt.
Frost
  1. Beat vegan cream cheese with powdered sugar, then add orange food coloring and vanilla until smooth and spreadable.
  2. Frost generously on the cooled cookies with visible swirls, then set aside until the frosting firms.

Notes

For clean, bakery-style edges, don’t overbake—pull the cookies when the edges are just set and the centers look a touch underdone. Store in an airtight container in the fridge for up to 5 days; bring to room temperature before serving. Freeze baked cookies (unfrosted or with frosting set) for up to 2 months. Dietary swap: use a plant-based butter that’s dairy-free and vegan as written; for gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.