Description
Delight in these Pumpkin Kitchen Sink Cookies, packed with a delicious mix of caramel, dark chocolate, pretzels, and walnuts all blended into a moist pumpkin-infused dough. Perfectly soft yet slightly chewy, these cookies combine sweet, salty, and crunchy textures for a unique treat that showcases fall flavors in every bite.
Ingredients
Scale
Dough Base
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- ¾ cup pumpkin puree
- 1 ½ teaspoon vanilla extract
Dry Ingredients & Mix-ins
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ¾ teaspoon sea salt
- 1 cup caramel bits
- ¾ cup dark chocolate bits, chips, or pieces
- ¾ cup pretzel pieces
- ½ cup chopped walnuts
- Extra pretzels (optional, for decoration)
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, packed brown sugar, egg, pumpkin puree, and vanilla extract until the mixture is creamy and well combined.
- Combine Dry Ingredients and Mix-ins: In a separate bowl, whisk together the flour, baking powder, and sea salt. Then add the caramel bits, dark chocolate pieces, pretzel pieces, and chopped walnuts; stir until the mix-ins are evenly distributed throughout the dry ingredients.
- Create Cookie Dough: Gradually combine the wet mixture with the dry mixture by hand, stirring until a sticky dough forms with no pockets of dry flour or ingredients remaining.
- Form Cookie Drops: Using a large dinner spoon, scoop rounded drops of cookie dough, approximately 2 to 2 ½ inches in diameter, onto the prepared cookie sheet, spacing them about two inches apart to allow for slight spreading and melting of mix-ins. Optionally, press one whole pretzel onto the top of each cookie for decoration.
- Bake the Cookies: Bake in the preheated oven for about 18 minutes, checking for doneness starting at 15 minutes. Cookies are done when their tops are firm with a slight bounce and the bottoms are browned.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your pumpkin kitchen sink cookies!
Notes
- Substitutions: Feel free to customize your kitchen sink cookies by adding other mix-ins such as butterscotch chips, toffee bits, oatmeal, potato chips, mini peanut butter cups, or shredded coconut flakes to suit your taste.
- Tips: Due to the chunky mix-ins, using a cookie scoop might be difficult. It’s best to use a large dinner spoon to scoop out the dough evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
