By Maria Lichty
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If you like regular oatmeal scotchies, you will love the pumpkin version. I personally think they are much better:) Pumpkin and butterscotch are the perfect combination for this fall cookie. Pumpkin Oatmeal Scotchies are a MUST make for fall.
These chewy and soft oatmeal cookies are a fall favorite. Add them to your pumpkin baking list today! I am sure you will bake them over and over. They are on repeat at our house during the fall months. And FYI-they freeze well and taste just as good right out of the freezer:)
Happy pumpkin baking!
If you are looking for more pumpkin recipes, check out our favorite pumpkin recipes here! There are SO many good ones!
Vegetarian
Pumpkin Oatmeal Scotchies
Pumpkin oatmeal cookies with butterscotch chips-a fall favorite!
4.30 from 10 votes
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Cuisine American
Servings 30
Ingredients
- 1 1/4 cup cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 cups old-fashioned oats
- 1 1/2 cups butterscotch chips
Instructions
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat and set aside.
Whisk flour, baking soda, pumpkin spice, cinnamon, nutmeg, and salt in a small bowl. Set aside.
Beat butter, sugar and brown sugar until smooth and creamy. Add egg and vanilla extract. Next, add in pumpkin and mix until combined.
Slowly add in flour mixture. Stir in oats and butterscotch chips.
Drop dough by the tablespoon onto prepared baking sheets. Bake for 10 to 12 minutes or until the cookies are set and golden. Remove cookies from the oven and cool on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.
Nutrition
Calories: 156kcal, Carbohydrates: 28g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 94mg, Potassium: 61mg, Fiber: 1g, Sugar: 18g, Vitamin A: 1382IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg
Have you tried this recipe?
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Home » Recipes » Cookies
Maria
I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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They are really yummy! I only used 1/2 C of each of the sugars. I would only use 1 C of the chips next time as I felt they were a little overwhelming. Mine aren’t as pretty as the picture you have posted here. I live at a high altitude so that might be why they didn’t spread much as they baked. It may have also been because I didn’t use all of the sugar. Thanks! I will definitely make them again. Yum!
Reply
What size can?
Reply
Very good. I used cinnamon chips and added walnuts, baked the full 12 minutes. They don’t spread so I flattened them out too.Reply
A fall go-to. So deliciousReply
Yay! Glad you like the cookies too!
The thing I do not understand is pumpkin purée is pumpkin is what is used to make pumpkin pie. I bake pumpkins and make mine from scratch since most pumpkin pie filling is mostly squash. Just get a pumpkin cut it in half, scoop out the seeds, bake until tender and process. It usually takes about an hour. The left over can be frozen up to one year. I do it every year without fail.
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I am a huge oatmeal scotchie fan and I love pumpkin so this recipe got me good!
However, the cookies not only didn’t spread, they also remain much more moist in the middle. Definitely not what I was expecting and the flavor was not as strong either. I followed the recipe as is.
I love the idea, but it just didn’t turn out for us.Reply
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