With a little bit of this and a little bit of that, these pumpkin kitchen sink cookies are everything you could ever dream of in a fall cookie. While most pumpkin cookies are fluffy, these are extra CHEWY and delicious.
These chewy vegan pumpkin chocolate chip cookies are perfectly spiced and sprinkled with both white and dark chocolate chips. But, the texture is what will win you over! These amazing cookies were inspired by my friend over at Buuck Farms Bakery.
How to make vegan brown butter
Recently, I learned a trick to making the very best vegan brown butter! While you can just brown vegan butter on its own, with the addition of this special ingredient it’s so, so much better!
The secret ingredient to the best vegan brown butter is, pecans! They add the nutty and caramelly flavor we know and love so dear in brown butter.
To make 1/2 cup of vegan brown butter simply finely chop 1/4 cup of pecans and place them in the pan with a stick of butter. Next, add one teaspoon of brown sugar, which is not too much to make caramel but just enough for that caramelly flavor! Slowly heat the butter until it starts to bubble and darken in color. Then remove from heat and allow to cool for about 10 minutes while you assemble the rest of the ingredients!
How to make vegan pumpkin kitchen sink cookies
These vegan pumpkin kitchen sink cookies are really easy! After the brown butter is made, you make these cookies like most chocolate chip cookies! I personally made these in one bowl, because who’s got time for dishes, right?
The next step is to add both the brown and white sugar to the brown butter. Add in vanilla extract and the pumpkin, and stir the wet ingredients well.
Take a piece of parchment paper and place it on a flat surface. Sprinkle the flour, baking soda, baking powder, salt, and pumpkin pie spice on top of the paper. Using a fork mix the flours together and then pinch the two ends of the paper to create a funnel. Pour the flour mixture into the bowl with the wet mixture and stir, scraping down the sides as needed until the dough is incorporated.
Last, add in more chopped pecans, white chocolate chips, and a handful of dark chocolate chips. But, really if you want to swap out the pecans for pretzel pieces, I won’t tell! Use a large cookie scoop to portion out the cookies and place them on a parchment-lined cookie sheet to chill for 30 minutes in the fridge. Meanwhile, get that oven preheating so it’s ready to go when the cookie dough is!
Why is it important to chill cookie dough?
I know chilling cookie dough is so frustrating because we just want cookies, like now! But, it’s so important to chill the cookie dough to prevent them from spreading too thin. If you don’t want to wait or chill the dough then I recommend decreasing the cooking time slightly because the cookies will come out thinner, still delicious, just thinner and more crispy!
Is white chocolate vegan?
Make sure when you are purchasing white chocolate chips they are vegan. My go-to brands are Pascha Organic and King David. I usually buy these on amazon and have a few bags on hand. If I ever make a vegan staples blog post, these are going on there, for sure!
Tips for perfect cookies
- Don’t overmix!- Ok, if you’ve baked a handful of times you have probably seen this warning before. But like all things with gluten, you don’t want to overmix or the cookies won’t be as soft and delicious!
- Underbake > Overbake- Remember that the cookies will continue to cook a little after you remove them from the oven. So, it’s better to underbake them slightly so they stay nice and soft. These cookies should have a crispy edge and a soft, chewy center!
- Use a parchment paper-lined cookie sheet or silicone baking sheets– Each method of greasing a pan will result in slightly different cookies. My personal favorite is baking with parchment paper or silicone baking sheets. The silicone ones are so nice because they are reusable!
Craving cookies? You’ll love these:
Pumpkin kitchen sink cookie recipePrint
These pumpkin kitchen sink cookies have both white and dark chocolate chips, pecans, and waffle cone pieces for a scrimptions vegan fall cookie!
Vegan Brown Butter:
- 1/2 cup + 2 Tbsp. vegan butter
- 1/4 cup finely chopped pecans
- 1 tsp. brown sugar
Pumpkin Kitchen Sink Cookies:
- 1 1/2 cup. all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp. pumpkin spice
- 3/4 cup brown sugar
- 1/2 cup organic white sugar
- 1/3 cup pumpkin puree
- 1 tsp. vanilla extract
- 1/2 cup chopped dark chocolate bar
- 1/4 cup white chocolate chips
- 1/4 cup small waffle cone pieces (about 1 cone)
- 1/4 cup of chopped pecans
- Finely chop 1/4 cup of pecans. Melt 1 stick (1/2 cup) + 2 Tbsp. butter in a saucepan on low to medium heat.
- Melt the butter and bring to a boil. It will crackle and pop while turning a darker color. After the big bubbles pop and it turns to smaller bubbles add-in 1 teaspoon of brown sugar and 1/4 cup of chopped pecans to the butter.
- Stir well and coat the pecans with the butter.
- Keep cooking until the butter turns a medium brown color and smells like caramel. Then remove from heat and set aside to cool while you combine the rest of the ingredients.
- Next, combine the 1/3 cup pumpkin, 3/4 cup brown sugar, 1/2 cup granulated sugar, and 1 tsp. vanilla in a large bowl.
- On a piece of parchment paper, combine 1 1/2 cup all-purpose flour, 1 1/2 tsp. pumpkin spice, 1/2 tsp. baking soda, 1/2 tsp. baking powder, and 1/4 tsp. salt. Stir together with a fork on the parchment paper- see the image above for reference.
- Next, add 1/2 cup of brown butter that was made with the chopped pecans to the pumpkin and sugar mixture, keeping the nuts in the butter.
- Stir the pumpkin, sugar, and butter mixture well.
- Take the dry ingredients on the parchment paper, fold the paper in half and pour it into the bowl – See the image above for reference.
- Stir all the ingredients together just enough to mix ingredients and then add in 1/2 cup of a chopped dark chocolate bar, 1/4 cup of white chocolate, and 1/4 cup of crushed waffle cone pieces.
- Using a large cookie scooper, portion out the cookies and place them on to a parchment-lined baking sheet.
- Then place the cookies into the fridge for 30 minutes.
- Preheat the oven to 350 degrees while the cookie dough is chilling.
- After 30 minutes remove the dough from the fridge and bake for 11-13 minutes
- The cookies will look soft but will continue to cook and firm up. If you desire a crunchier cookie increase the bake time to 13-14 minutes.
- Leave the cookies on the hot cookie sheet for 5 minutes before transferring them to a cooling rack.
- Serving Size: 1 cookie
- Calories: 200
Keywords: brown butter, cookies, pumpkin, pecan, white chocolate, kitchen sink cookies, vegan