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.
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 DOUGH
As with most pumpkin cookies the dough is very wet. Don’t worry because when they bake, they’re perfect!
Using a cookie scoop really helps here.
Aren’t these pretty.
OTHER PUMPKIN RECIPES:
- Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Oatmeal
- Pumpkin Pie Dip
- Melt in your mouth Pumpkin Cookies
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
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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.
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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.
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Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely.
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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.
Shoot. You probably won’t see this, but was looking around and found your recipe. Was so excited and then saw that all I have are quick cooking oats. Do I need to wait until I can get old fashioned? Thanks. This is the best looking recipe i have found for pumpkin cookies!!
Nope. Quick oats will cause the cookies to be thicker because of their consistency. Should be fine though.
What is the best way to store these since you suggest not putting them in an airtight container? I think I’ll make them Wednesday morning to take some to my in-laws on Wednesday night & the rest to my family on Thursday.
I cover mine with saran wrap on a plate…
These look AWESOME! this calls for some Sunday baking- do u use salted or unsalted butter?
I always use unsalted butter unless I specify. Then you can control your salt.
I’m glad I saw this. I always use regular butter unless the recipe specifies.
On a side note, have you made these with quick oats? I made these last fall and they were really good…very addicting too. I had regular oats that time, but I only have quick oats today. I’m hoping I don’t need to run to the store. I wanted to make them while my baby sleeps….you know how it goes. 🙂
Quick oats definitely change the texture of the cookies. They will be less soft and drier.