Pumpkin Kitchen Sink Cookies Recipe

If you’re craving a cookie that’s bursting with all the cozy flavors and textures you love, then this Pumpkin Kitchen Sink Cookies Recipe is exactly what you need. It’s like a little autumn party all rolled into one chewy, cakey bite, loaded with pumpkin, chocolate, caramel, pretzels, and nuts — basically, everything but the kitchen sink! I absolutely love how this recipe captures the spirit of fall in such a fun and addictive way. Stick around because I’m sharing all my best tips to help you make these cookies perfectly every time.

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Ingredients You’ll Need

Each ingredient works together to make these cookies soft, flavorful, and full of interesting textures. Don’t skimp on the pumpkin — it’s what keeps these cookies tender and cakey, while the mix-ins bring the fun. I recommend using quality mix-ins like good chocolate chips and real caramel bits for the tastiest results.

• Unsalted butter: Softened butter helps create a tender crumb without making the dough greasy.
• Brown sugar: Gives moisture and a subtle caramel flavor that complements the pumpkin perfectly.
• Egg: Binds everything together and adds richness.
• Pumpkin puree: The star here — provides moisture and that signature autumn flavor.
• Vanilla extract: Enhances all the warm flavors beautifully.
• Flour: All-purpose flour gives structure for these hefty cookies.
• Baking powder: Helps the cookies rise nicely without being cakey.
• Sea salt: Balances sweetness and intensifies flavors.
• Caramel bits: Melty pockets of sweet, buttery goodness.
• Dark chocolate chips or pieces: Adds richness and depth — I like chunks for texture.
• Pretzel pieces: Adds a welcome salty crunch, making these cookies unforgettable.
• Chopped walnuts: Optional, but I love the nutty contrast they bring.

Variations

This Pumpkin Kitchen Sink Cookies Recipe is such a joy because you can really tailor it to what you have and love. I’ve swapped in all sorts of mix-ins over the years, and I encourage you to experiment — that’s the fun of a “kitchen sink” cookie!

• Oatmeal or coconut flakes: I’ve added these for extra chewiness and a subtle nutty flavor — it’s a game-changer if you love texture.
• Butterscotch or toffee bits: My family goes crazy when I toss these in for a buttery sweet twist.
• Mini peanut butter cups: Once tried for a peanut butter-pumpkin combo that’s insanely good.
• Nut substitutions: Try pecans or almonds if walnuts aren’t your jam or for a different crunch profile.

How to Make Pumpkin Kitchen Sink Cookies Recipe

Step 1: Get Your Oven and Ingredients Ready

First things first — preheat your oven to 350°F and line a baking sheet with parchment paper. I find parchment works best here to prevent sticking, especially with all those sticky mix-ins. While the oven’s warming up, make sure your butter is nicely softened to room temperature, which helps the dough come together smoothly.

Step 2: Whip up the Wet Ingredients

In a large bowl, beat together the softened butter and packed brown sugar until creamy — this makes the dough nice and tender. Then add the egg, pumpkin puree, and vanilla extract. I like to use my stand mixer, but a hand mixer or vigorous whisking works just fine. You’ll notice how the batter thickens and gets rich with those warm pumpkin tones.

Step 3: Mix the Dry Ingredients and Toss in the Good Stuff

Whisk together the flour, baking powder, and sea salt in a separate bowl. This ensures even distribution so your cookies bake uniformly. Then stir in all your mix-ins — caramel bits, dark chocolate, pretzels, and walnuts. I really believe the pretzels and caramel make this recipe unforgettable, so don’t skip them!

Step 4: Bring It All Together

Now, gently fold your dry ingredients with the wet until a sticky dough forms. Because of all the chunky add-ins, it’s best to do this by hand with a sturdy spoon. The dough will be thick and a bit sticky — that’s perfect! Don’t overmix here; just go until you don’t see any dry flour.

Step 5: Scoop and Bake to Perfection

Scoop rounded spoonfuls of dough—about 2 to 2½ inches in diameter—onto your prepared baking sheet. Because these cookies hold their shape and the chocolate and caramel tend to drip as they melt, be sure to leave about two inches between each cookie. If you want to get fancy (and I do!), gently press a whole pretzel on top of each cookie before baking — it looks adorable and adds extra crunch.

Bake for about 18 minutes. The tops should be firm but have a tiny bounce to them when gently pressed, and the bottoms will be lightly browned. I always start checking at 15 minutes because every oven is different, and you want to catch them at that perfect chewiness point.

How to Serve Pumpkin Kitchen Sink Cookies Recipe

Garnishes

I like to stick a pretzel twist right on top before baking for a cute, rustic look and extra crunch. At holiday parties, you can drizzle a bit of white chocolate over the top once cooled for some extra flair and sweetness contrast — it’s always a hit!

Side Dishes

These cookies are perfect paired with warm drinks. I love serving them with a spiced chai latte, rich coffee, or a glass of cold milk. If you’re hosting a dessert table, they pair beautifully with pumpkin pie or a tangy cranberry sauce for a festive touch.

Creative Ways to Present

For gift-giving or special occasions, stack these cookies in a pretty tin lined with wax paper and tie with some rustic twine. Another fun idea: serve them warm in a basket with a mini jar of salted caramel sauce on the side for dunking — trust me, your guests will rave about it!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. The cookies hold their texture well, but if they start to dry out, I pop a slice of bread in the container overnight to help keep them soft and chewy — total game-changer!

Freezing

I often freeze these cookies because the dough is so forgiving. Scoop dough onto a parchment-lined tray, freeze until firm, then transfer to a freezer bag. You can bake straight from frozen, adding a minute or two to the bake time. I love having dough ready whenever those cookie cravings hit!

Reheating

To enjoy leftover cookies warm, I microwave them for about 10 seconds or heat in a 300°F oven for 5 minutes. This brings back that fresh-baked softness and melts the chocolate and caramel just a little — so good!

FAQs

Final Thoughts

I can’t recommend this Pumpkin Kitchen Sink Cookies Recipe enough if you’re looking for a fun, easy, and crowd-pleasing fall treat — or just any time you want a cookie that’s got a little bit of everything. The balance of sweet, salty, chewy, and crunchy elements keeps me coming back for more, and sharing these with friends always brings smiles. So give it a try, make it your own with your favorite mix-ins, and enjoy the delicious chaos of the kitchen sink in every bite!

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