These Pumpkin Oatmeal Scotchies are a pumpkin twist on your classic oatmeal butterscotch cookies. Full of fall spices these cookies smell like a dream while you bake them.

Pumpkin Oatmeal Scotchies

PUMPKIN OATMEAL SCOTCHIES

My last few attempts at baking fall treats haven’t been successful but these cookies are always a hit. Even my kids, who have seen enough cookies and cupcakes to send them to therapy, said these were REALLY good. Well duh they have butterscotch in them. My favorite.

I love myself an oatmeal scotchie but my only complaint is that they’re always dry. Adding pumpkin solves this problem and the result is an incredibly moist cookie with a slight pumpkin flavor.

THE DOUGHpumpkin oatmeal scotchie cookie dough

As with most pumpkin cookies the dough is very wet. Don’t worry because when they bake, they’re perfect!

pumpkin oatmeal scotchie cookie dough

Using a cookie scoop really helps here.

Pumpkin Oatmeal Scotchies

Aren’t these pretty.

Pumpkin Oatmeal ScotchiesPumpkin Oatmeal Scotchies

OTHER PUMPKIN RECIPES:

Pumpkin Oatmeal Scotchies
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3.25 from 4 votes

Pumpkin Oatmeal Scotchies

These Pumpkin Oatmeal Scotchies are a pumpkin twist on your classic oatmeal butterscotch cookies. Full of fall spices these cookies smell like a dream while you bake them.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup butter slightly softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 Tablespoon vanilla
  • 3 cups old fashioned oats
  • 1 (11 ounce) package butterscotch chips

Instructions

  1. Preheat oven to 375° F. Combine flour, baking soda, salt, pumpkin pie spice, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl until light and fluffy. Gradually beat in flour mixture. Stir in oats and morsels. Batter will be wet. For thicker cookies, chill cookie dough in the fridge for about 30-60 minutes.

  2. Drop by rounded tablespoon onto parchment lined baking sheets. A cookie scoop works great here because the batter is on the wet side. Bake for 7 to 8 minutes for chewy cookies or 9 to 11 minutes for crisp cookies. Make sure that the centers are cooked.

  3. Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely.
  4. It's best to not store cookies in an airtight container. Pumpkin recipes tend to get "wet" as they sit and it's better to let them breathe.
pumpkin oatmeal scotchies