Preheat the oven to 325°F and line baking sheets with parchment.

Beat the butter and sugar until light and fluffy, then beat in the egg and pumpkin flavoring.

Mix in the flour one cup at a time.

Roll the dough about 1/4 inch thick on a floured surface and cut with a 3-inch scalloped cutter.

Bake 10 minutes, until set but not browned. Cool completely.

Pipe a swirl of frosting on half the cookies, top with sprinkles and press on a second cookie.