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Pie tin full of pumpkin kitchen sink cookies with white chocolate and a waffle cone.

Pumpkin Kitchen Sink Cookies

  • Author: Mikyla
  • Prep Time: 35 minutes
  • Cook Time: 11 minutes
  • Total Time: 46 minutes
  • Yield: 15 cookies 1x
  • Category: Cookies & Cakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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 


  1. Finely chop 1/4 cup of pecans. Melt 1 stick (1/2 cup) + 2 Tbsp. butter in a saucepan on low to medium heat. 
  2. 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. 
  3. Stir well and coat the pecans with the butter. 
  4. 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.
  5. 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. 
  6. 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. 
  7. 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. 
  8. Stir the pumpkin, sugar, and butter mixture well.
  9. 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. 
  10. 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. 
  11. Using a large cookie scooper, portion out the cookies and place them on to a parchment-lined baking sheet. 
  12. Then place the cookies into the fridge for 30 minutes. 
  13. Preheat the oven to 350 degrees while the cookie dough is chilling.
  14. After 30 minutes remove the dough from the fridge and bake for 11-13 minutes 
  15. 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. 
  16. Leave the cookies on the hot cookie sheet for 5 minutes before transferring them to a cooling rack.
  17. Enjoy!


  • Serving Size: 1 cookie
  • Calories: 200

Keywords: brown butter, cookies, pumpkin, pecan, white chocolate, kitchen sink cookies, vegan