Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

  • Author: Chef
  • Total Time: 4 hours 34 minutes
  • Yield: 24 servings
  • Diet: Vegan

Description

These Pillsbury Pumpkin Sugar Cookies are a vegan-friendly, colorful twist on classic sugar cookies with festive orange and green hues shaped like pumpkins. The dough is lovingly crafted and chilled for the perfect texture, then baked until just golden on the edges. These soft, flavorful cookies are designed for fall celebrations and are sure to delight with their whimsical design and tender crumb.

Ingredients

Cookie Dough

  • 1 cup (226 g) vegan butter, room temperature
  • 2 cups (240 g) organic powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2 1/2 cups (313 g) all purpose flour*
  • 1–2 tbsp dairy free milk

Food Coloring

  • 1 pea-sized drop vegan red food coloring*
  • 4-7 drops vegan yellow food coloring, divided*
  • 1-2 drops vegan blue food coloring*

Equipment

  • 1.5″ pumpkin cookie cutter*
  • large bowl
  • 2 small bowls
  • Whisk or hand mixer
  • Silicone spatula
  • Plastic wrap or parchment paper

Instructions

  1. Prep: Measure all ingredients except the food coloring and read through the entire recipe before beginning to ensure a smooth cooking process.
  2. Make the dough: Cream the vegan butter in a large bowl with a whisk or hand mixer until fluffy, about 1-2 minutes. Add powdered sugar, vanilla extract, baking powder, and sea salt, mixing well to resemble buttercream frosting. Incorporate flour and 1 tablespoon dairy free milk using a silicone spatula, adding the second tablespoon of milk only if necessary to bring the dough together.
  3. Divide and color dough: Split the dough in half, then one half into two quarters. Set aside one quarter for orange dough and half of the remaining quarter (an eighth) for green dough. Add vegan red and yellow food coloring for the orange dough and a combination of vegan blue and yellow food coloring for the green dough. Knead colors evenly into dough pieces using gloves or utensils.
  4. Chill the dough: Wrap the vanilla, orange, and green dough portions separately in plastic wrap and chill in the refrigerator for 2 hours.
  5. Form pumpkin logs: Remove dough from fridge. Shape the orange dough into a long flat log about 1/2″ wide and 1 1/4″ high, smoothing the top with a rolling pin. Shape the green dough into a similar sized but flatter log around 1/4-1/2″ high. Align the green log alongside the orange log to create a multi-colored dough log.
  6. Cut pumpkin shapes: Use a 1.5″ pumpkin cookie cutter to cut pumpkin shapes along the dough log, making sure the green portion aligns with the pumpkin stem. Stack cut cookies and use scraps to make additional logs to repeat cutting. Wrap the combined cookie bats log and freeze for 20 minutes.
  7. Roll out vanilla dough: While the pumpkins chill, roll out the vanilla dough between sheets of plastic wrap to approximately 12″ by 4-5″.
  8. Assemble pumpkin cookies: Place the chilled pumpkin cookie log onto the center of the rolled out vanilla dough. Fold and trim overlapping vanilla dough around the pumpkin log. Roll excess dough into two long logs and place them on either side of the pumpkin stems, pressing to maintain shape. Wrap tightly and chill for 30 minutes to 1 hour.
  9. Preheat oven: Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  10. Slice cookies: Remove the dough from the fridge and slice the dough log into 1/4″-1/3″ thick slices. Arrange them spaced about 2″ apart on baking sheets.
  11. Bake cookies: Bake for 12-14 minutes or until edges are slightly golden. Remove from oven and cool for 5-10 minutes before serving.
  12. Enjoy and store: Enjoy your festive pumpkin sugar cookies! Store leftover dough wrapped in plastic wrap in the refrigerator for up to 2 weeks.

Notes

  • If you don’t have a pumpkin cookie cutter, you can shape cookies into small pumpkin-like rounds manually using the colored dough logs.
  • The dough may be slightly firm when mixing in flour – be patient to fully incorporate.
  • Food-safe gloves help to evenly mix food coloring into the dough without staining hands.
  • Use plastic wrap layers to facilitate rolling and shaping the dough for an even surface.
  • Scraps of dough can be recombined and reshaped to maximize cookie yield.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/classic-tiramisu-recipe/