These moist, spiced pumpkin sprinkle cookies are festively filled with fall sprinkles and packed with so much delicious pumpkin spice flavor. An easy cookie and a must have on any cookie platter.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
Can you feel it? We did yesterday in St. Louis, the cooler weather is on it’s way. Fall is in the air and I’m ready to celebrate all things Fall. I’m so excited. It’s my favorite time of year.
This week 33 bloggers and I are celebrating our intense love of all things pumpkin, with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures.
Collectively, we will be sharing 140+ fantastic pumpkin recipes for all your Fall events.
From breakfast to dinner, sweet to savory, baked goods to drinks, there’s something for everyone.
About these Pumpkin Sprinkle Cookies – they are so soft and full of such great spiced pumpkin flavor.
Super simple cookies to make and depending on the size you scoop, you can get about 4 dozen from this recipe but I usually aim for 3 dozen.
I love using sprinkles in these cookies because as soft as they are, that little bit of soft crunch that comes from the added sprinkles is perfection.
This recipe calls for 1/2 cup of canned pumpkin. So what do you do with the rest?
How do I store opened canned pumpkin?
If you plan to use the pumpkin puree the next day, you can simply cover the can with tinfoil and store it in the fridge.
If you think it may be a few days, I usually scoop the remaining amount into a container with an airtight lid and it stores for up to a week.
I have dozens of recipes on this site to help you use up your canned pumpkin. But this week alone, I’m sure you’ll find something delicious to try.
Can I use pumpkin pie filling instead of canned pumpkin puree?
No. Not in this recipe and not in most baked goods recipes.
The difference between the two, is that pumpkin pie filling is already complete with sugar and spices, however removing those extra items from the recipe would change it drastically.
Pumpkin Puree is simply a combination of cooked and mashed different varieties of squash. Nope, not even pumpkin.
It has no added sugar or spices and is typically pure (or should be).
More Delicious Pumpkin Recipes
Copycat Starbucks Pumpkin Cream Cold Brew
Spooky Sugar Pumpkin Shake
White Pumpkin-Spiced Hot Chocolate
Pumpkin Coffee Cake
Pumpkin French Toast with Maple Butter
Vegan Pumpkin Spice Latte Cinnamon Rolls
Pumpkin Herb Cheese Ball
Pumpkin Pancetta Risotto
Amish Pumpkin Bars with Cream Cheese Frosting
Gluten Free Pumpkin Snickerdoodles
Mini Pumpkin Bundt Cakes
Mini Pumpkin Cheesecake Bites
Pumpkin Oatmeal Cream Pies
Pumpkin Pudding
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream
Soft Pumpkin Cookies with Cream Cheese Frosting
Recipe for Pumpkin Sprinkle Cookies
Pumpkin Sprinkle Cookies
Ingredients
- ½ cup granulated sugar
- ¾ cup brown sugar
- ⅔ cup oil we use canola or vegetable
- 1 egg room temperature
- ½ cup pumpkin puree
- 1 teaspoons vanilla
- 3 cups flour
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoons salt
- ½ cup sprinkles
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together both sugars, oil and egg until well blended.
- Add in the pumpkin puree and vanilla extract and blend well.
- In another bowl, sift together the flour, pumpkin spice, baking powder, baking soda and salt.
- Mix the dry ingredients into the wet ingredients. Once combined, gently mix in the sprinkles until spread throughout. Use more or less depending on how much sprinkle you want in each cookie.
- Place cookies in rounded scoopfuls on cookie sheet about 1" apart.
- Bake at 350 degrees F for 12-14 minutes. Cookies will come out still pretty soft. Allow to cool on pan for 5 minutes before moving to wire rack to cool completely.
- Store in airtight container for up to 1 week. Cookies can be frozen for up to 30 days.
