ThesePumpkin Cookies with Sprinklesare 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.

a pile of pumpkin cookies with autumn sprinkles on a round white plate.

These soft pumpkin cookies have a more traditional cookie texture, are a gorgeous light orange, and have just the right amount ofpumpkin sweet and spice. We love these cookies, and I know you will too.

The best part? Theseasonal sprinkles! Sprinkle lover unite!
Use whatever sprinkles, jimmies, or non-pareils you like – the possibilities are endless.

a stack of four pumpkin cookies with autumn sprinkles.

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

portion bowls each with raw ingredients to make pumpkin cookies with sprinkles.

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

clear mixing bowl in the process of making pumpkin cookie batter.

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.

six pumpkin cookie batter balls on a baking sheet.

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

Can I use fresh pumpkin instead of canned pumpkin puree?

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.

How do I store these cookies?

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.

Can I freeze the cookie dough?

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.

Why are my cookies too flat or too puffy?

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.

a baking sheet with pumpkin cookies fresh from the oven.

Expert Tips

Use room temperature butter, egg, and pumpkin puree for smooth doughand even baking.
Ensureuniform cookie size for even bakingand 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 rackto avoid breaking.
Freeze dough ballsor baked cookies for easy, future enjoyment.