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These Pumpkin Cookies with Sprinkles are everything you love about the season, wrapped up in a sweet, melt-in-your-mouth treat. Simple to make and delightfully satisfying, they’re perfect for sharing with loved ones or enjoying yourself.
These soft pumpkin cookies have a more traditional cookie texture, are a gorgeous light orange, and have just the right amount of sweet and spice. We love these cookies, and I know you will too.
The best part? The seasonal sprinkles! Sprinkle lover unite!
Use whatever sprinkles, jimmies, or non-pareils you like – the possibilities are endless.
Table of Contents
Why You’ll Love This Recipe
- The blend of pumpkin and warm spices makes these cookies perfect for fall.
- The pumpkin puree gives the cookies a tender, melt-in-your-mouth texture.
- Colorful sprinkles add a fun, festive touch to these delicious treats.
Recipe Ingredients
- Butter
- Sugar
- Brown sugar
- Pumpkin puree
- Egg
- Vanilla
- Flour
- Cinnamon
- Sprinkles
See the recipe card for full information on ingredients and quantities.
How To Make Soft Pumpkin Cookies
Step #1. Cream butter and sugars in a large bowl until light and fluffy, about 3 minutes.
Step #2. Add pumpkin puree, egg, and vanilla; mix well. Stir in flour, baking powder, baking soda, salt, and cinnamon until well combined.
Step #3. Scoop 1 tablespoon of dough, roll into a ball, flatten slightly, and roll edges in sprinkles. Place on a parchment-lined baking sheet.
Step #4. Press cookies slightly with a glass bottom. Bake at 350°F for 8-9 minutes. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Recipe FAQs
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. Note that fresh pumpkin puree may have more moisture, so you might need to adjust the flour quantity slightly.
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature before serving.
Yes, you can freeze the cookie dough. Scoop and roll the dough into balls, then freeze on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
If your cookies are too flat, the dough might be too warm or there might be too much butter. If they are too puffy, you might have added too much flour. Ensure your measurements are accurate and your dough is the right consistency before baking.
Expert Tips
- Use room temperature butter, egg, and pumpkin puree for smooth dough and even baking.
- Ensure uniform cookie size for even baking and a faster process.
- Bake for 8-9 minutes until edges are set but centers are slightly soft. They’ll firm up as they cool.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to avoid breaking.
- Freeze dough balls or baked cookies for easy, future enjoyment.
More Cookie Recipes To Consider
Chocolate Chip Cookies
Best Chocolate Chip Walnut Cookie Recipe
From Scratch Recipes
Best Chocolate Chip Cookie Recipes
Chocolate Chip Cookies
Double Chocolate Chip Cookies {Rich & Fudgy}
Dessert Recipes
Brownie Cookies
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Soft Pumpkin Cookies with Sprinkles
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla
- 4 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- Sprinkles
Instructions
- In a large bowl cream the butter and sugars together until they are light and fluffy, about 3 minutes. Add the pumpkin puree, egg, and vanilla and stir to combine well.
- Add the flour, baking powder, baking soda, salt, and cinnamon and stir until well combined.
- Place your sprinkles in a shallow dish. Using a 1 tablespoon cookie scoop or a melon baller, scoop 1 tablespoon round ball of cookie dough out. Roll it about a bit in the balms of your hands to make it round and then give it a little squish with your palms to make it just a little bit flat. Now when you look at your disk of dough you can see the future edges of your cookie. Hold the dough in the center of the disk and roll the edges around in the sprinkles.
- Set the sprinkle edged cookies on a baking sheet lined with parchment or a baking mat and repeat with the rest of the dough and more sprinkles. when you have a full sheet of cookies use the bottom of a glass cup to slightly press your cookies down. This will remove any finger prints you made.
- Bake at 350 degrees for 8 to 9 minutes. Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes before transfering to a wire wrack. Enjoy!
- Store leftovers in an airtight container.
Notes
- Use room temperature butter, egg, and pumpkin puree for smooth dough and even baking.
- Ensure uniform cookie size for even baking and a faster process.
- Bake for 8-9 minutes until edges are set but centers are slightly soft. They’ll firm up as they cool.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to avoid breaking.
- These cookies are great to make ahead and freeze for future enjoyment.
