Description
These Pumpkin Kitchen Sink Cookies combine the warm, cozy flavors of pumpkin with a delightful mix of caramel, dark chocolate, pretzels, and walnuts. Perfectly chewy with crunchy mix-ins, these cookies are a fall favorite that bring a variety of textures and flavors into each bite.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- ¾ cup pumpkin puree
- 1 ½ teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups flour
- 2 ½ teaspoon baking powder
- ¾ teaspoon sea salt
Mix-ins
- 1 cup caramel bits
- ¾ cup dark chocolate bits, chips, or pieces
- ¾ cup pretzel pieces
- ½ cup chopped walnuts
- Extra pretzels for optional decoration
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. This will prevent sticking and make cleanup easier.
- Mix wet ingredients: In a large bowl, beat together the softened butter, packed brown sugar, egg, pumpkin puree, and vanilla extract until fully combined and smooth.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and sea salt. Then, stir in the caramel bits, dark chocolate pieces, pretzel pieces, and chopped walnuts to evenly distribute the mix-ins.
- Combine wet and dry mixtures: Gradually add the dry ingredients and mix-ins into the wet ingredients by hand. Stir until the dough forms and there are no dry pockets remaining. Note that the dough will be sticky due to the pumpkin and mix-ins.
- Scoop dough onto sheet: Using a large dinner spoon, scoop rounded drops of dough approximately 2 to 2½ inches in diameter onto the prepared cookie sheet. Leave about two inches of space between each cookie to accommodate slight spreading and drips of caramel and chocolate. For a decorative touch, optionally press a pretzel into the top of each cookie.
- Bake the cookies: Bake in the preheated oven for about 18 minutes, or until the tops are firm with a slight bounce when pressed gently. The bottoms should be nicely browned. Because oven temperatures vary, begin checking for doneness around 15 minutes.
- Cool and serve: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This will help them set perfectly and make them easier to handle. Enjoy about 20 cookies from this batch.
Notes
- Substitutions: Customize your kitchen sink cookies by adding other mix-ins such as butterscotch chips, toffee pieces, oatmeal, potato chips, mini peanut butter cups, or coconut flakes for different flavor and texture combinations.
- Tips: Because of the chunky mix-ins, the dough can be difficult to scoop evenly with a standard cookie scoop. Using a large dinner spoon works best for forming even-sized cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
