Classic sweet, salty, crunchy kitchen sink cookies with a seasonal twist of pumpkin
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 ½ 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.