Pumpkin Scotchies
These Pumpkin 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 SCOTCHIES
I’m sorry that I haven’t been blogging lately. Sometimes life takes over…as it should. I only blog when my kids are sleeping and there hasn’t been a lot of that going on.
My baby turned 3 weeks old yesterday and I’m still in the newborn fog where the days blend together and the nights seem never-ending.
Sometimes when the morning comes and the sky becomes light it’s almost a relief because then I can stop “trying” to sleep.
I usually hit a wall about one month after having a baby. The adrenaline has died down by then and all that’s left are fumes.
If you see me rocking in the corner mumbling to myself next week, you’ll know why.
It sounds like I’m complaining. Sorry.
I’m so grateful to have my baby girl and I know that the exhaustion is only temporary. Baking makes me feel like myself again. Me, Pandora, and baking is my happy place.
My last few attempts at baking fall treats haven’t been successful but these cookies were 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.
I found the batter to the original recipe to be entirely too wet and had to add a significant amount of flour to make them into any cookie form. I added some pumpkin pie spice too to up the pumpkin flavor.
OTHER PUMPKIN RECIPES:
- Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Oatmeal
- Pumpkin Pie Dip
- Melt in your mouth Pumpkin Cookies
Pumpkin Scotchies
Pumpkin scotchies are a hearty, oaty cookie that will make your fall gatherings complete.
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.
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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.
Recipe Notes
Source: adapted from Just a Pinch
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.