Copycat Pillsbury Pumpkin Sugar Cookie
Fall is here, and with it comes all things cozy and comforting—sweaters, pumpkin spice, and of course, festive baking! One of my all-time favorite seasonal treats is the Pillsbury pumpkin sugar cookies. You know the ones: soft, buttery, and decorated with an adorable pumpkin design in the middle. While those pre-made cookies are convenient, nothing beats the taste and satisfaction of making your own from scratch. That’s why I’m excited to share this fun and festive copycat recipe for Pillsbury Pumpkin Sugar Cookies that you can make at home.
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Why Make Them From Scratch?
While the store-bought version is convenient, making these cookies from scratch gives you control over the ingredients. By using organic butter, cane sugar, and unbleached all-purpose flour, you can ensure a wholesome and delicious treat for your family. Plus, you can customize the color and size of your pumpkin design, and there’s something incredibly satisfying about creating something so pretty!
Ingredients You’ll Need:
- 1 cup (226g) organic unsalted butter, softened
- 1 ½ cups (300g) organic cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional for extra flavor)
- 2 ½ cups (315g) organic unbleached all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- Orange and green food coloring (I used Watkins brand)
Here is an idea of how I roll my pumpkin into the dough!
Its adorable pumpkin design and deliciously soft texture have made it a seasonal favorite. But this year, why not try something new? Instead of reaching for a pre-made package, let’s recreate these cookies from scratch! Not only are they fun to make, but using simple, organic ingredients also brings a homemade charm that everyone will love. Ready to bake your way into fall? Let’s dive into this easy, festive recipe!
Copycat Pillsbury Pumpkin Sugar Cookies
Ingredients
- 1 cup organic unsalted butter (softened) (226g)
- 1 ½ cups organic cane sugar (300g)
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional, for flavor depth
- 2 1/2 cups organic unbleached all-purpose flour (315g)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- Orange and green food coloring for the pumpkin design I use Watkins or Mccalls brand
Instructions
- Cream the Wet Ingredients: In a large bowl, or stand mixer, beat the butter and sugar together until light and fluffy. This should take about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using), and continue to beat until well combined.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Gradually add the dry ingredients to the wet mixture, mix until the dough comes together.
- Divide and Color the Dough:
- Remove about ¼ of the dough (this is ¾ cup or 220g) and place it in a separate bowl. Remove a tablespoon from that and place in another bowl.Add orange food dye to the ¾ cup of dough and stir, adding more until it’s a nice pumpkin-y color. Add green food coloring to the 1 Tablespoon of dough and stir until it’s a vibrant green.
- Shape the Pumpkin Design: divide the orange dough into two pieces and roll each into a skinny log that’s about ⅔” tall by 1” wide. Use a wooden skewer or knife to indent a line into the top of the orange dough.Roll the green dough into 2 skinny strips and line these into the indent of the orange log.
- Repeat with the remaining orange and green dough. Place these on a tray and place in the freezer to chill for 15 minutes to an hour.
- When pumpkin logs are firm, remove from freezer and remove uncolored dough from refrigerator. Divide uncolored dough into two pieces, roll out flat, and wrap one half around one pumpkin log and the second half around the other.Form a smooth log and mold the dough so the pumpkin is the center. Wrap dough logs with plastic wrap and place in the refrigerator to chill for at least 4 hours and up to one week.
- Baking the cookies:Preheated oven to 375F (190C)
- Bake the cookies in oven for 8-10 minutes, or until the edges are just starting to turn golden. Be careful not to overbake, as you want the cookies to remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
