These are soft and delicious, they almost melt in your mouth. And they take only 20 minutes to make!
– Unsalted butter – Sugar – Egg – Pumpkin puree – Vanilla extract – Pumpkin pie spice – Baking soda and baking powder – All-purpose flour – Sprinkles (optional)
Add the butter and sugar to a medium bowl. Use a handheld electric mixer to blend on medium speed until well combined, about 30 seconds.
Add the egg and vanilla and use the mixer to combine well. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the rest of the ingredients and mix on low just to combine. Do not over-mix. Use a spatula as needed to get all the flour incorporated.
Place 1-teaspoon balls of batter onto the prepared sheet about 2 inches apart. (I use a mini ice cream scoop to make this easier, as the batter is sticky.)
Add sprinkles on top of each if desired. Bake for 10-12 minutes, or until firm to the touch and just lightly golden brown around the edges.
Store cooled cookies in an airtight container for up to 3 days. Top with Cream Cheese Frosting for an extra-special touch, if desired.