Step 1

Mix together the sugar, butter, pumpkin, and vanilla extract in a large bowl. Add all of the dry ingredients except for the protein powder and sprinkles.

Step 2

Mix the protein powder in last until it forms a dough ball (protein powder is very absorbent so it will thicken into a dough). Fold in the sprinkles, then refrigerate the dough for one hour. While you can get away with not chilling the dough, I find that it leads to a significantly better cookie overall.

Step 3

After one hour, preheat the oven to 325 degrees F.

Step 4

Using a small cookie scoop (or tablespoon), scoop out your cookies and roll them into balls in your hands. I opted for small cookies and was able to scoop 12 total cookies out, but it may vary depending on how large you choose to make your cookies.

Step 5

Add to a parchment paper-lined cookie sheet and bake at 325 degrees F for 6 minutes. Note: these cookies are quite small, so 6 minutes works well. If you make larger cookies, 8 minutes will be perfect.

Step 6

Let cookies cool for about 20 minutes. When you remove the sugar cookies from the oven they will seem a little bit cakey, but they will sink and firm up into a great texture as they cool.

Step 7

These cookies can be stored in an airtight container at room temperature for up to a week.