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Boulder Canyon


Crispy, Crunchy, Bold, Real

Pumpkin spice kitchen sink cookies are the perfect way to kick off autumn! πŸŽƒ πŸ‚

1 1/2 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice blend
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1/3 cup pumpkin puree
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup toffee bits
1/4 cup chopped Boulder Canyon Avocado Oil Sea Salt potato chips
1/4 cup chopped pretzels
Sea salt flakes (optional)

Combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl and set aside.

Cream the butter, brown sugar, and granulated sugar in a large bowl. Add the pumpkin puree and vanilla and mix to combine.

Add the dry ingredients to the wet ingredients and stir together until just combined. Gently stir in the chocolate chips, potato chips, pretzels, and toffee bits until evenly distributed.

Using a ΒΌ cup measure for each cookie, roll into balls and place 6 at a time on a parchment-lined baking sheet. Top with additional chocolate chips, potato chips, and pretzels. Place the baking sheet in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees while the dough is chilling. Bake for 13 minutes for a softer cookie or 14-16 minutes for a crunchier cookie.

When the cookies are done baking, immediately sprinkle with sea salt flakes. Allow cookies to cool on the hot cookie sheet for 5-10 minutes before transferring to a wire cooling rack. Enjoy! 🧑

#recipe #pumpkinspice #autumn #cookies
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