There is no denying that the Pillsbury Pumpkin Sugar Cookies are the most cozy and nostalgic reminder that autumn is here or in this case, right around the corner. As a kid, I remember my sisters and I ObSESSING over the new designs for each season of the Pillsbury Sugar Cookies. The pumpkins, and any Christmas design was always my favorite.

I have the most delicious Copycat Pillsbury Pumpkin Sugar Cookies Recipe. For the sake of this recipe, I wanted to keep it not only extremely easy and simple, but nostalgic. So I used the store bought version. I promise you that my copycat version tastes JUST like the classic ones you remember eating raw as a kid because you just couldn’t wait for the 10 minutes they needed in the oven.

More than anything with this recipe, I wanted all of you with crazy busy lives to have a recipe that is so fun and easy but is also a total show stopper at your events. By all means please feel free to use a homemade cupcake recipe like my Chocolate Cake Recipe. Or maybe a pumpkin cake recipe to go along with the theme. Regardless of what recipe or boxed mix you go with, these cupcakes will be so fun, festive, and nostalgic to everyone that has the pleasure of enjoying them.

Layering Pillsbury Pumpkin Sugar Cookie Cupcakes

The layers of this cupcake are super simple. Basically we want the bottom layer of the cupcake to have that soft, buttery, delicious Pillsbury Pumpkin Cookie. In order to get the sugar cookie to spread just enough to cover the bottom of the cupcake pan and bake perfectly with the cupcake is to bake them by themselves first. They only need to bake for 5-7 minutes at the bottom of the cupcake tins before scooping on the cupcake batter. Once the cupcakes bake we let them cool completely before decorating.

Decorating Pillsbury Pumpkin Sugar Cookies

The decorating portion of any recipe is typically my favorite. I will love the baking process through and through but there is something about watching everything you worked so hard on come together into a beautiful end result that is even better than you imagined.

I used a vanilla buttercream dyed orange to top my cupcakes. I used a large star tip to add a nice touch underneath the topped Pillsbury cookie. Once I piped on my buttercream I topped each one with a fully cooled Pumpkin Sugar Cookie. Feel free to add your won touch of festive sprinkles or your preferred color of buttercream.

Each and every one of you visiting my blog, liking and commenting on my social media pages, following along on this journey are the reason why I am able to get to wake up and do what I love everyday. I don’t know where to begin to thank you all. Maybe a good start would be to have you all request what kind of recipes you want to see next 🙂 Or how I can help you achieve a goal of yours in the kitchen. Whatever I can do to thank you – I am game.

Pillsbury Pumpkin Sugar Cookie Cupcakes | The Squeaky Mixer

Recipe For Homemade Pillsbury Pumpkin Sugar Cookies

As I mentioned above, this recipe for Copycat Pillsbury Pumpkin Sugar Cookies. They are just as toasty, soft, warm, sweet and nostalgic as the ones you buy in store. You can find the recipe here.

Copycat Pillsbury Sugar Cookies | The Squeaky Mixer

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Pillsbury Pumpkin Sugar Cookie Cupcakes 🎃 These are SO easy and fun to make! 🤎 Find the full recipe on my website, link in bio! 👻 #bakingtiktok #bakingtiktoks #recipe #bakingszn #yummy #baking #thesqueakymixer #pumpkin #pillsbury #pumpkincookies #halloween #halloweenbaking #halloweencupcakes
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Pillsbury Pumpkin Sugar Cookie Cupcakes

4 from 8 votes

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

15-24

servings

Cooking time

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

1 box 1 cake mix, flavor of your choice
2 packages 2 Pillsbury Pumpkin Sugar Cookies
3/4 cups 3/4 unsalted butter, room temperature
1 1/2 cups 1 1/2 confectioner’s sugar
3-4 Tbsp. 3-4 heavy whipping cream
2-3 drops 2-3 orange food dye

Directions

Preheat the oven to 350 degrees F and line your cupcake pan with liners. Set aside.
Prepare your boxed cake mix according to the directions on the box. Set aside.
Unpacked one Pillsbury cookie package and place one cookie at the bottom of one cupcake liner in the prepared pan.
Bake the cookies in the cupcake liners for 5-7 minutes or until the cookies have spread to fill the bottom of the cupcake liner.
Once the cookies have spread to fit the bottom of the liner, scoop the cupcake batter on top to fill the liner about 3/4 of the way full.
Bake the cupcakes for 12-15 minutes or until a toothpick inserted comes out clean. The cupcakes, when finished baking should be soft but firm to the touch when tapped on top.
Allow the cupcakes to cool completely before decorating.
While the oven is still preheated, open the second package of Pillsbury cookies and place them on a cookie sheet to bake as you would normally for these cookies. These should bake for 12-15 minutes. Allow these to cool completely.
To make the buttercream, cream together the butter and confectioner’s sugar in a large bowl on low speed using an electric mixer. Slowly add one tablespoon of heavy cream at a time until the buttercream starts to come together and becomes smoother and creamier. Add the vanilla and salt. Add your desired amount and color food dye.
Once the cupcakes have cooled, pipe or spread on the buttercream.
Top each frosted cupcake with a cooled sugar cookie. Feel free to add sprinkles. Enjoy! 🎃