Go Back

Copycat Pillsbury Pumpkin Sugar Cookies

Copycat Pillsbury pumpkin sugar cookies are buttery slice-and-bake cookies with a pumpkin-shaped orange center and green dough stems. Chill the dough log until firm, then bake the rounds until the edges are set and the bottoms are just beginning to turn golden.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
chilling 1 hour 20 minutes
Total Time 2 hours 2 minutes
Servings: 32 servings
Course: Dessert
Cuisine: American
Calories: 91
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp orange gel food coloring
  • 1 drop green gel food coloring

Equipment

  • 1 electric mixer
  • 1 large baking sheet

Method
 

  1. In a large bowl, beat the butter and sugar with an electric mixer on medium speed for 2 minutes, until creamy.
  2. Beat in the egg and vanilla until combined, scraping down the bowl as needed.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  5. Divide the dough, setting aside about one-third.
  6. Knead the orange coloring into the portion set aside.
  7. Knead the green coloring into 1 tablespoon of the remaining dough.
  8. Shape the orange dough into an 8-inch-long log about 1 1/2 inches wide and tall.
  9. Press shallow lengthwise grooves into the orange log.
  10. Press the green dough along the top as a stem, then chill for 20 minutes.
  11. Flatten the remaining plain dough between sheets of parchment into a broad slab about 1/2 inch thick, large enough to wrap the log.
  12. Wrap the plain dough around the pumpkin, cover the ends, and pinch the seams closed.
  13. Gently smooth the dough into an even log and refrigerate for at least 1 hour, until firm.
  14. Heat the oven to 350°F and line a large baking sheet with parchment paper.
  15. Slice the log into 1/4-inch rounds and arrange them about 1 inch apart on the baking sheet.
  16. Keep the remaining log refrigerated between batches.
  17. Bake one batch at a time for 10–12 minutes, until the edges are set and the bottoms are just beginning to turn golden.
  18. Let the baking sheet cool completely before reusing it.
  19. Cool the cookies on the baking sheet for 5 minutes.
  20. Transfer the cookies to a wire rack to cool completely.

Notes

For clean slices, keep the dough log chilled and return the remaining log to the refrigerator between batches. Store cookies in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen for up to 2 months. A plant-based butter stick can work as a dairy-free swap.