Sourdough Pumpkin Sugar Cookies (Pillsbury Copycat)
If you grew up loving those Pillsbury pumpkin slice and bake cookies, you have to my Sourdough Pumpkin Sugar Cookies (Pillsbury Copycat)! These cookies are soft, buttery, and have that nostalgic little pumpkin in the center. They’re made completely from scratch, and while the pumpkin design looks impressive, I’ll walk you through exactly how to make it. They’re just as fun to bake as they are to eat, and perfect for fall!
Why You’ll Love This Recipe
- Soft and buttery: These cookies have tender centers, delicate edges, and that melt-in-your-mouth sugar cookie texture.
- Simple shaping: No cookie cutters or decorating required! The pumpkin design is built right into the dough and I show you exactly how to do it.
- Perfect for making ahead: Keep the shaped dough log in the refrigerator or freezer and slice whenever you’re ready to bake.
- Uses up discard: Have sourdough discard on hand? This is a great way to put it to use.
Tools You’ll Need:
- Stand mixer or hand mixer– for mixing the cookie dough, you’ll need to cream the butter.
- Rolling pin– to roll out the cookie dough.
- Digital kitchen scale (optional)- makes things easy when baking. You can also use standard cups and spoons!
- Long skewer- to make the pumpkin shape. I used these food grade kitchen skewers.
- Parchment paper- for rolling out the cookie dough and lining the baking pans.
- Plastic Wrap- to wrap and chill dough.
- Food grade gloves (optional)- to mix the colored sugar cookie dough so your hands don’t stain.
- Small mixing bowls- to mix the colored cookie dough.
- 9×13 baking sheet or pan- to roll out the cookie dough.
- Baking sheets- to bake the cookies and roll out the cookie dough.
- Sharp knife- use a straight edge blade not serrated for a clean slice of your cookies.
- Cooling rack (optional)- for cooling the cookies.
Gather Your Ingredients:
- Unsalted Butter- Gives the cookies their rich, buttery flavor and classic tender texture.
- Granulated white sugar- Sweetens the cookies while helping them bake crisp.
- Egg yolk- helps bind the cookie dough and give it chewiness.
- Sourdough Starter- I recommend using cold discard from the frig, but any starter or discard will work. If you choose to rest the dough overnight, the starter is key to fermentation.
- Vanilla Extract- enhances the buttery, caramel flavors.
- All-purpose Flour- Provides the structure for the cookies.
- Cornstarch- Keeps the sugar cookies tender and gives it a delicate texture.
- Sea Salt- Balances the sweetness of the cookies.
- Baking Powder- Gives the cookies just a touch of lift and spread.
- Orange and Green Food Coloring Gel- you can use any food coloring gel you like, I find the gel drops work the best with this dough. If you want artificial dye free drops, you can use this green gel coloring and this orange gel coloring.
Instructions
Step 1: Mix the Cookie dough
In the bowl of a stand mixer or a mixing bowl, add the softened butter and granulated sugar. Using either the paddle attachment or a hand mixer, cream the butter and sugar about 2-3 minutes until creamy and slightly fluffy.
Add the sourdough discard, egg yolk, and vanilla extract to the butter sugar mixture. Mix this on LOW until just combined, scraping down the sides of the bowl as needed. Overmixing the discard will make the cookies fluffy not crispy.
In a separate bowl, whisk together the flour, cornstarch, salt, and baking powder.
Add the dry ingredients to the butter mixture and mix on low just until the dough comes together. Avoid overmixing the sugar cookie dough! You want it combined and no flour streaks remaining.
Step 2: Color the Cookie Dough and Chill
Divide the sugar cookie dough into three portions. Set aside approximately 3/4 cup (200g) for the orange pumpkin design and 2 Tbsps (40g) for the green stem.
The remaining dough will be left uncolored and will be the dough you wrap around the pumpkin design.
Add a few drops of orange food color gel to the larger portion, and green gel food coloring to the smaller portion. Gently work the colors into the dough until they’re evenly incorporated.
I recommend using food safe gloves when you’re mixing the cookie dough to incorporate your colors, this will avoid your hands getting terribly stained.
Transfer the orange dough onto a sheet of plastic wrap and shape it into a log approximately 1 inch in diameter and 13 inches long. Wrap tightly in the plastic wrap.
Repeat this step with the green dough, shaping it into a thin log approximately the same length (this doesn’t need to be perfect we will do that later).
Line a 9×13 baking sheet (or pan) with parchment paper, and transfer the remaining cookie dough to the lined pan.
Cover the dough with another sheet of parchment paper, and roll the shortbread dough out to about 1/4 inch thickness. Leaving the top sheet of parchment on top of the dough while it chills.
Place the rolled out cookie dough and both colored dough logs in the refrigerator for at least an hour. Chilling is essential to shape the design of the pumpkin. Don’t skip this step!
Step 3: Shape the Pumpkin Design
Once the cookie dough has chilled for at least 1 hour, it’s time to shape your pumpkin design!
Gather the orange log of cookie dough and a wooden skewer. While the dough is still wrapped in plastic, gently roll it on a smooth surface to make it as round and even as possible. Then carefully unwrap it.
Place the skewer lengthwise on top of the orange log and gently press down to create an indentation in the dough.
Using the green cookie dough, roll it into long, very thin strips and place it along the indentation. You want about half of the green dough nestled into the orange dough, with the other half sticking out to create the pumpkin stem.
Gather your uncolored cookie dough and remove the top sheet of parchment paper.
Place the orange log with the green stem facing up in the slightly off center of the rolled out, uncolored dough.
Carefully fold the uncolored cookie dough up and around the pumpkin log until the pumpkin design is completely enclosed. Gently press the seams together.
Note: you may have a little extra uncolored dough after wrapping your pumpkin design. Avoid overlapping the dough too much, as this can make the outer layer too thick. Simply trim away excess dough, roll the scraps into balls, and bake them later for a few extra sugar cookies!
It’s important to eliminate as many gaps as possible for a clean pumpkin design! Gently press the uncolored dough around the pumpkin and stem to remove any trapped air pockets.
Remove the parchment paper and wrap the entire log tightly in plastic wrap and gently roll it on your work surface to smooth the outside and help the dough come together.
Transfer the cookie dough log to the refrigerator to chill for at least 4 hours, preferably overnight, until firm enough to slice cleanly.
Overnight Fermentation Option: If you want to extend the fermentation time in the refrigerator, simply leave the cookie dough in the refrigerator overnight and then continue with the recipe as directed.
Step 4: Slice and Bake the Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Using a sharp knife (use a straight edge not serrated), slice the chilled dough into approximately24 quarter inch thick rounds.
Place the cookies about 2 inches apart on the prepared baking sheets, I did 12 to a pan in 3 rows of 4.
If needed, gently reshape the cookies with your fingers to press out any bubbles around the pumpkin design.
Bake for 10–12 minutes, or until the cookies are set and the edges are barely beginning to turn golden.
Avoid overbaking these, the cookies should still look fairly pale for a soft, buttery texture.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Yields 24 sugar cookies
How to Store:
Room temperature- Keep in an airtight container for 5 days at room temperature.
Freezing- Freeze baked cookies in an airtight container for up to one month.
FAQ’S
Look for set, lightly golden edges with centers that still appear a little soft. They’ll continue setting as they cool on the baking sheet. Overbaking will take away from that soft center.
Yes. This is key to shaping the design and having it hold.
This usually happens when the dough becomes too warm before baking or if too much air was incorporated while creaming the butter and sugar. Make sure your dough is thoroughly chilled before slicing.
Definitely! That’s one of my favorite things about slice-and-bake cookies. Store the shaped log tightly wrapped in the freezer, slice off however many cookies you’d like, and bake them straight from cold. Add a minute or two to the baking time if needed.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough cookie recipes!
Sourdough Cookie Recipes:
- Sourdough Apple Cider Snickerdoodles
- Sourdough Pumpkin Snickerdoodles
- Sourdough Pumpkin Oatmeal Chocolate Chip Cookies
Sourdough Pumpkin Sugar Cookies (Pillsbury Copycat)
Equipment
- Stand mixer or hand mixer – for mixing the cookie dough, you'll need to cream the butter.
- Rolling Pin – to roll out the cookie dough.
- Digital kitchen scale (optional) – makes things easy when baking. You can also use standard cups and spoons!
- Long skewer – to make the pumpkin shape. I used these food grade kitchen skewers.
- Parchment paper – for rolling out the cookie dough and lining the baking pans.
- Plastic wrap – to wrap and chill dough.
- Food grade gloves (optional) – to mix the colored sugar cookie dough so your hands don't stain.
- Small mixing bowls – to mix the colored cookie dough.
- 9×13 baking sheet or pan – to roll out the cookie dough.
- Baking sheets – to bake the cookies and roll out the cookie dough.
- Sharp knife – use a straight edge blade not serrated for a clean slice of your cookies.
- Cooling rack (optional) – for cooling the cookies.
Ingredients
Sourdough Sugar Cookie Dough:
- 1 (226g) cup unsalted butter softened
- ¾ (175g) cup granulated white sugar
- â…“ (75g) cup sourdough discard
- 1 large egg yolk
- 2 tsp vanilla extract
- 2â…“ (290g) cups all-purpose flour
- 1 Tbsp cornstarch
- ¾ tsp fine sea salt
- ¼ tsp baking powder
- Orange gel food coloring
- Green gel food coloring
Instructions
Step 1: Mix the Cookie dough
- In the bowl of a stand mixer or a mixing bowl, add the softened butter and granulated sugar. Using either the paddle attachment or a hand mixer, cream the butter and sugar about 2-3 minutes until creamy and slightly fluffy.1 (226g) cup unsalted butter, ¾ (175g) cup granulated white sugar
- Add the sourdough discard, egg yolk, and vanilla extract to the butter sugar mixture. Mix this on LOW until just combined, scraping down the sides of the bowl as needed. Overmixing the discard will make the cookies fluffy not crispy.â…“ (75g) cup sourdough discard, 1 large egg yolk, 2 tsp vanilla extract
- In a separate bowl, whisk together the flour, cornstarch, salt, and baking powder.2⅓ (290g) cups all-purpose flour, 1 Tbsp cornstarch, ¾ tsp fine sea salt, ¼ tsp baking powder
- Add the dry ingredients to the butter mixture and mix on low just until the dough comes together. Avoid overmixing the sugar cookie dough! You want it combined and no flour streaks remaining.
Step 2: Color the Cookie Dough and Chill
- Divide the sugar cookie dough into three portions. Set aside approximately 3/4 cup (200g) for the orange pumpkin design and 2 Tbsps (40g) for the green stem.
- The remaining dough will be left uncolored and will be the dough you wrap around the pumpkin design.
- Add a few drops of orange food color gel to the larger portion, and green gel food coloring to the smaller portion. Gently work the colors into the dough until they’re evenly incorporated.
- I recommend using food safe gloves when you’re mixing the cookie dough to incorporate your colors, this will avoid your hands getting terribly stained.
- Transfer the orange dough onto a sheet of plastic wrap and shape it into a log approximately 1 inch in diameter and 13 inches long. Wrap tightly in the plastic wrap.
- Repeat this step with the green dough, shaping it into a thin log approximately the same length (this doesn’t need to be perfect we will do that later).
- Line a 9×13 baking sheet (or pan) with parchment paper, and transfer the remaining cookie dough to the lined pan.
- Cover the dough with another sheet of parchment paper, and roll the shortbread dough out to about 1/4 inch thickness. Leaving the top sheet of parchment on top of the dough while it chills.
- Place the rolled out cookie dough and both colored dough logs in the refrigerator for at least an hour. Chilling is essential to shape the design of the pumpkin. Don’t skip this step!
Step 3: Shape the Pumpkin Design
- Once the cookie dough has chilled for at least 1 hour, it’s time to shape your pumpkin design!
- Gather the orange log of cookie dough and a wooden skewer. While the dough is still wrapped in plastic, gently roll it on a smooth surface to make it as round and even as possible. Then carefully unwrap it.
- Place the skewer lengthwise on top of the orange log and gently press down to create an indentation in the dough.
- Using the green cookie dough, roll it into long, very thin strips and place it along the indentation. You want about half of the green dough nestled into the orange dough, with the other half sticking out to create the pumpkin stem.
- Gather your uncolored cookie dough and remove the top sheet of parchment paper.
- Place the orange log with the green stem facing up in the slightly off center of the rolled out, uncolored dough.
- Carefully fold the uncolored cookie dough up and around the pumpkin log until the pumpkin design is completely enclosed. Gently press the seams together.
- Note: you may have a little extra uncolored dough after wrapping your pumpkin design. Avoid overlapping the dough too much, as this can make the outer layer too thick. Simply trim away excess dough, roll the scraps into balls, and bake them later for a few extra sugar cookies!
- It’s important to eliminate as many gaps as possible for a clean pumpkin design! Gently press the uncolored dough around the pumpkin and stem to remove any trapped air pockets.
- Remove the parchment paper and wrap the entire log tightly in plastic wrap and gently roll it on your work surface to smooth the outside and help the dough come together.
- Transfer the cookie dough log to the refrigerator to chill for at least 4 hours, preferably overnight, until firm enough to slice cleanly.
- Overnight Fermentation Option: If you want to extend the fermentation time in the refrigerator, simply leave the cookie dough in the refrigerator overnight and then continue with the recipe as directed.
Step 4: Slice and Bake the Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using a sharp knife (use a straight edge not serrated), slice the chilled dough into approximately24 quarter inch thick rounds.
- Place the cookies about 2 inches apart on the prepared baking sheets, I did 12 to a pan in 3 rows of 4.
- If needed, gently reshape the cookies with your fingers to press out any bubbles around the pumpkin design.
- Bake for 10–12 minutes, or until the cookies are set and the edges are barely beginning to turn golden.
- Avoid overbaking these, the cookies should still look fairly pale for a soft, buttery texture.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
- Yields 24 sugar cookies
