The first recipe of this September is a pumpkin one. Is anybody surprised? While it isn’t officially fall for a few more weeks and it will take far longer than that for the weather around here to transition, it’s just time for fall pumpkin cookie recipes. My pumpkin kitchen sink cookies are soft and chewy with pops of crunch and creaminess. Buttery caramel, bitter dark chocolate, salty pretzels, and crunchy walnuts play perfectly with a pumpkin cookie dough base. Since I know I have your attention now, let’s get into the details.
What are Kitchen Sink Cookies?
Kitchen sink cookies are called such because they contain eclectic mix-ins that you might not otherwise combine. Sweet meets salty. Crunchy meets chewy. They have layers of flavor, unique texture, and are also sometimes called “everything but the kitchen sink” cookies. Panera’s kitchen sink cookies have become extremely popular, but I think mine are even better. These pumpkin kitchen sink cookies are perfectly seasonal and it’s really hard to eat just one of them!
While I can be content with a good old fashioned oatmeal raisin cookie or a bakery style frosted sugar cookie, I also love unique cookie ideas. Here are a few examples, in case you need inspiration for holiday cookie swap recipes:
- Cocoa Gingerbread Crinkle Cookies
- Cookie Butter Cookies
- Spiced Peanut Butter Cookies
- Tahini Cutout Sugar Cookies
Kitchen Sink Cookie Mix-In Ideas
- Candy (like M&Ms, mini peanut butter cups, etc.)
- Chocolate Chips (Dark, Milk or White)
- Coconut Flakes
- Nuts or Seeds
- Peanut Butter
- Potato Chips
I chose some of my favorite mix-ins for these pumpkin kitchen sink cookies: buttery caramel bits for richness, walnuts for crunch, pretzels for saltiness, and dark chocolate pieces to balance out all the sweetness. I just cut up an 85% cacao bar for that. Potato chips in kitchen sink cookies are very common but I didn’t like them for this particular recipe. Feel free to get creative and customize this pumpkin cookie recipe to your taste. In total, you’ll want to incorporate 3 cups of mix-ins no matter which ones you choose.
If you’re looking for more fall baking ideas, I highly recommend you try my chai pumpkin snickerdoodles and pumpkin apple spice cake, too! The latter has maple cream cheese frosting and both are unforgettable.
I started off thinking about chocolate caramel cookies or maybe pretzel cookies with pumpkin and essentially merged the two cookie ideas for this recipe and am so pleased with the result. I think you will love them, too. And sharing is caring so be sure to pin this pumpkin kitchen sink cookies recipe on Pinterest. Thanks for reading!
P.S. More pumpkin recipes for fall:
Classic sweet, salty, crunchy kitchen sink cookies with a seasonal twist of pumpkin
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1 egg
- 3/4 cup pumpkin puree
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cup flour
- 2 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1 cup caramel bits
- 3/4 cup dark nchocolate bits, chips, or pieces
- 3/4 cup pretzel pieces
- 1/2 cup chopped walnuts
- extra pretzels optional decoration
Preheat oven to 350 degree and line a cookie sheet with parchment paper. Set aside.
Beat butter, brown sugar, egg, pumpkin puree, and vanilla extract together.
In another bowl, whisk together flour, baking powder and sea salt then stir in mix-ins (caramel bits, chocolate pieces, pretzels, and walnuts).
Combine wet and dry mixtures by hand and stir until dough forms and no dry pockets remain. Dough will be sticky.
Using a dinner spoon, scoop out dough in rounded drops (about 2-2 1/2 inches in diameter) onto lined cookie sheet. Cookies will not spread much but some of the chocolate and caramel will drip so leave about two inches space between each. If desired, press one pretzel into the tops of some or each of the cookies for a decorative touch.
Bake for 18 minutes or until tops cookies are firm with a slight bounce when pressed gently. As ovens vary, I recommend you start checking cookies for doneness around 15 minutes minutes. Makes about 20 cookies.