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.