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Copycat Vegan Pillsbury Pumpkin Sugar Cookies

Copycat vegan pumpkin sugar cookies with a soft, pillowy texture and an orange cream cheese-style frosting swirl. Bake at 350°F until the edges just set, then cool fully before frosting for clean, sliceable results.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350F and line baking sheets with parchment using a single layer for easy lifting.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly blended so there are no streaks of spice.
Mix wet ingredients
  1. Beat vegan butter and solid coconut oil with granulated sugar until creamy, then add pumpkin puree, plant milk, and vanilla extract to form a smooth batter.
Combine dough
  1. Fold the flour mixture into the wet ingredients until a soft dough forms, scraping the bottom and sides of the bowl for full incorporation.
Shape and bake
  1. Scoop dough into 1-1/2 tablespoon balls and press slightly flat so the cookies bake evenly.
  2. Bake at 350F for 10-12 minutes until the edges just set and the centers look slightly soft.
Cool completely
  1. Cool the cookies completely on the baking sheet to prevent frosting from melting or sliding.
Make and apply frosting
  1. Beat vegan cream cheese with powdered sugar, orange food coloring, and vanilla until smooth and thick with a uniform orange color.
  2. Frost generously and add sprinkles on top so each cookie gets a visible, swirled finish.

Notes

For the best texture, keep the dough soft and scoop evenly into 1-1/2 tablespoon portions; if it feels too warm, chill briefly (10 minutes) before baking. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze unfrosted cookies up to 2 months (thaw overnight in the fridge) and frost after thawing. Dietary swap: use a gluten-free 1:1 all-purpose flour blend in place of regular flour if you need gluten-free cookies.