Instructions
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Preheat & prep
Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper. -
Mix dry ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves (if using), and cornstarch. -
Cream butter + sugars
In a large bowl, beat softened butter with brown sugar and granulated sugar for 2–3 minutes until fluffy. -
Add eggs, vanilla, pumpkin
Mix in eggs one at a time, then add vanilla. Stir in pumpkin puree until combined. -
Combine wet + dry
Add dry ingredients to wet ingredients and mix just until no flour streaks remain. Do not overmix. -
Fold in the “sink”
Fold in your chosen mix-ins (keep a small handful to press on top for a bakery look). -
Chill (recommended)
Chill dough 30 minutes (helps flavor + prevents spreading). If you’re short on time, you can bake right away, but chilling is better. -
Scoop & bake
Scoop 2 tbsp portions (or larger if you want big cookies) onto the baking sheet, leaving space between.
Bake 10–12 minutes for regular size, 12–14 minutes for large.
Cookies should look slightly underbaked in the center—they’ll set as they cool. -
Cool
Let cool on the tray 10 minutes, then transfer to a rack.
Tips for perfect soft & chewy cookies
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Don’t overbake: pull them when centers look slightly soft.
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Press extra chips/caramel on top right after baking for that “professional bakery” finish.
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Pumpkin note: the pumpkin adds moisture and fall flavor—keep it at ¼ cup so the cookies stay chewy, not cakey.
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Caramel tip: caramel bits hold shape better than chopped soft caramels (which can melt more).
Make-ahead + storage
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Room temp: airtight container 4–5 days
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Freeze baked cookies: up to 2 months
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Freeze cookie dough balls: up to 2 months (bake from frozen + add 1–2 minutes)
Conclusion
These Fall Kitchen Sink Cookies are everything you want for Thanksgiving season: warm, cozy, soft and chewy, and loaded with sweet-salty mix-ins that make every bite exciting. Set them out on your dessert table, tuck them into cookie boxes, or freeze a batch for surprise guests—either way, they’ll disappear fast.
