If one cookie could taste like the best parts of Thanksgiving dessert season, it would be this one. Fall Kitchen Sink Cookies are the “a little bit of everything” treat—soft centers, chewy edges, and packed with warm spices plus all the fun mix-ins you love: chocolate, caramel, crunchy nuts, and optional bits like pretzels or dried cranberries. They’re perfect for holiday dessert tables because they look festive, travel well, and satisfy everyone (the chocolate lovers, the spice lovers, and the “just one more cookie” crowd).
These are also a great “use what you have” recipe—swap the add-ins based on what’s in your pantry and they’ll still turn out delicious.
Ingredients (makes 18–22 cookies)
Dry ingredients
-
2 ½ cups (315 g) all-purpose flour
-
1 tsp baking soda
-
1 tsp baking powder
-
1 tsp salt
-
2 tsp ground cinnamon
-
½ tsp ground nutmeg
-
¼ tsp ground cloves (optional)
-
1 tsp cornstarch (for extra softness, optional but recommended)
Wet ingredients
-
1 cup (226 g) unsalted butter, softened
-
¾ cup (150 g) brown sugar, packed
-
½ cup (100 g) granulated sugar
-
2 large eggs, room temp
-
2 tsp vanilla extract
-
¼ cup (60 ml) pure pumpkin puree (NOT pumpkin pie filling)
“Kitchen sink” mix-ins (choose your cozy combo)
Use about 2 to 2 ½ cups total mix-ins:
-
¾ cup semi-sweet chocolate chips
-
½ cup white chocolate chips (or butterscotch chips)
-
¾ cup caramel bits (or chopped soft caramels)
-
½ cup chopped pecans or walnuts
-
½ cup dried cranberries (optional but very Thanksgiving)
-
½ cup pretzel pieces (optional for sweet-salty crunch)
Optional topping
-
Flaky salt (a tiny pinch on each cookie)
-
Cinnamon sugar (light sprinkle)
ADVERTISEMENT
