Photos and recipe updated 9/11/2022
These are the best pumpkin cookies — crisp at the edges and soft, chewy (not cakey) in the center. Unlike many pumpkin cookies that turn out cake-like, these stay delightfully chewy. They highlight pumpkin and warm fall spices but aren’t overpoweringly pumpkin-y. Then they’re loaded with a mix of sweet and salty additions: caramel bits, chocolate, toffee and pretzels. The texture is everything, and these cookies are endlessly customizable. You’re going to love them.
What is a Kitchen Sink Cookie?
A “kitchen sink” cookie borrows its name from the phrase “everything but the kitchen sink” — meaning it includes a variety of mix-ins, often both sweet and salty. Think chocolate, candies, nuts, pretzels, or even potato chips. These Kitchen Sink Pumpkin Cookies follow that idea: pumpkin and fall spices form the base, and the dough is studded with lots of mix-ins for contrast and texture.
This recipe calls for chocolate, toffee, caramel bits and pretzels, but it’s flexible. Swap chopped walnuts for toffee, or try mini peanut butter cups instead of pretzels. Aim for about 2 1/2 cups total mix-ins so the cookies stay balanced between dough and add-ins.
How to Make Kitchen Sink Pumpkin Cookies
Brown the Butter
Browning butter adds a nutty, caramel-like flavor that elevates these cookies. Melt the butter in a medium saucepan over medium-low heat, preferably in stainless steel or enameled cast iron so it browns evenly. As it heats, the water will evaporate and the milk solids will separate and toast on the pan bottom. The butter will bubble, then foam and grow quiet as it develops a nutty aroma and golden bits form. Remove from heat and let cool slightly.
Note: browning reduces the butter’s weight because water evaporates. Start with 1/2 cup (113 g) and after browning you should have about 90 g. If you have a bit more, remove the excess; if less, stir in a little additional butter to reach 90 g — the warm browned butter will melt it in.
Make the Dough
In the bowl of a stand mixer, combine the 90 g of slightly cooled browned butter with the light brown sugar and granulated sugar. Cream with the paddle attachment for about 2 minutes until well combined. Add the pumpkin puree and vanilla extract and beat another 2 minutes until the mixture is light and fluffy.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a separate bowl. Add the dry ingredients to the mixer in two additions, mixing until nearly combined with a few streaks of flour remaining. Fold in the chocolate, toffee and caramel bits, then gently fold in the pretzels. Reserve a handful of chocolate pieces and pretzels to press on top of the dough balls just before baking.
Portion the dough using a large cookie scoop (yields about 15 large cookies) or a standard ice cream scoop (about 13 cookies). Place scoops on a baking sheet, press reserved chocolate and pretzels into the tops, and chill for 30 minutes.
Baking the Cookies
When ready to bake, preheat the oven to 350°F (175°C). Line 1–2 cookie sheets with parchment paper and space the chilled dough balls so cookies have room to spread (6–8 per sheet is ideal). Bake one sheet at a time for 11–12 minutes, until the edges look set but the centers still appear slightly wet.
Remove the pan from the oven and gently bang it on the counter 2–3 times to help the cookies flatten evenly. Use a small spatula or spoon to nudge any runaway edges back toward the center. Optionally sprinkle with flaky sea salt. Let cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Cookies
- Weigh your ingredients. For consistent results, weigh dry and wet ingredients. A kitchen scale gives repeatable results and reduces cleanup.
- Cream butter and sugar well. Beating butter and sugar longer helps create a softer cookie. You can’t overdo this step.
- Don’t overmix the dough. Stop mixing when a few flour streaks remain, then fold in mix-ins by hand. This prevents overdeveloping gluten and keeps cookies tender.
- Remove cookies early. Take them out while centers still look slightly underdone. They’ll finish on the hot baking sheet and stay chewy instead of becoming dry and cakey.
Kitchen Sink Pumpkin Cookies
5 from 9 reviews
- Author: Elizabeth Buuck
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min + Chill Time
- Yield: 15 Large Cookies
- Category: Cookies
Description
Soft and chewy pumpkin cookies packed with salty-sweet mix-ins make a perfect fall treat.
Ingredients
- 1/2 cup (113 g) unsalted butter (*will be about 90 g after browning)
- 3/4 cup (185 g) light brown sugar
- 3/4 cup (170 g) granulated sugar
- 1/3 cup (100 g) pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups (200 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup dark chocolate chips
- 4 oz semi-sweet baking bar, chopped
- 1/2 cup caramel bits
- 1/4 cup toffee bits
- 1/4 cup mini pretzels
Instructions
- Brown the butter in a small saucepan and allow it to cool slightly.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl; set aside.
- In a stand mixer, cream the browned butter with the brown and granulated sugars for about 3 minutes.
- Add the pumpkin puree and vanilla and mix until combined.
- Add the flour mixture in two additions, mixing until just combined.
- Fold in the dark chocolate chips, chopped baking bar, caramel bits and toffee bits. Fold in the pretzels, saving a little chocolate and pretzels to press on top of the dough before baking.
- Scoop dough onto a cookie sheet using a large cookie scoop and chill for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 11–12 minutes until edges are set but centers still look slightly wet. Remove and let cookies finish on the hot sheet for 5 minutes.
- Transfer to a cooling rack to cool completely.
Notes
When browning butter, some water evaporates and the butter’s weight decreases. After browning you should have about 90 g. If you have more, remove some; if you have less, add a small amount of melted butter to reach 90 g.
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More Fall Desserts You’ll Love
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- Caramel Apple Gooey Butter Cake
- Salted Caramel Banana Snack Cake
- Pumpkin Pretzel Cheesecake
- Pumpkin Streusel Muffins with Maple Glaze