Pumpkin Oatmeal Butterscotch Cookies
Indulge in the cozy flavors of fall with these irresistible Pumpkin Oatmeal Butterscotch Cookies. Combining the warmth of cinnamon, nutmeg, and ginger with the heartiness of old-fashioned oats and the rich sweetness of butterscotch chips, these cookies are the perfect balance of soft, chewy, and flavorful. A dollop of real pumpkin puree adds a moist, tender texture and a delightful autumn twist. Ready in just under 30 minutes, they’re easy to whip up and ideal for everything from festive gatherings to a quiet coffee break at home. These delectable treats store beautifully, making them a versatile go-to for pumpkin cookie lovers everywhere.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.5 cups light brown sugar (packed)
- 0.25 cups granulated sugar
- 0.5 cups pumpkin puree (not pumpkin pie filling)
- 1 egg yolk (large)
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg yolk, and vanilla extract to the sugar mixture. Beat until thoroughly combined. The mixture may look slightly curdled, but that’s okay.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the butterscotch chips using a spatula.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Avoid overbaking for chewy cookies.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.9 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
