These Pumpkin Scotchies are a twist on your classic oatmeal butterscotch cookies. Full of fall spices these cookies smell like a dream while you bake them.
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 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.
- 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
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.
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.
Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely.
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.
Source: adapted from Just a Pinch