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.
Special thanks to ALL of our sponsors for providing the prize packages. Don’t forget to enter the giveaway all the way at the bottom of the post. There are some great things to be won!
Also, big thanks to Sweets & Treats, one of our sponsors for this event, who generously gave us all some sprinkles and other fun items to make some of the fun recipes this week and that I used in these cookies. And another huge thanks to Dixie Crystals who sent a ton of sugar to use in our wonderful recipes this week! I used Dixie Crystals to make these Pumpkin Sprinkle Cookies and the rest of the weeks recipes.
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 ½ 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).
Enjoy these #PumpkinWeek recipes from our bloggers:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life
Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy
Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories
Recipe for Pumpkin Sprinkle Cookies
Pumpkin Sprinkle Cookies
- 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.