Oh yes, Butterscotch Oatmeal Pumpkin Cookies are definitely a thing! Every year around the end of September I begin stocking up on Pumpkin puree. I don’t know if its the change in the weather or all the advertisements for Pumpkin Spice Lattes that gets me in the mood for pumpkin everything.
This recipe is a twist on the classic oatmeal raisin using pumpkin and butterscotch. I suggest you make a couple batches of these soft pumpkin cookies to have on hand. They almost have a cake like texture and a soft chewiness to them. These are not hard, crispy cookies. It’s almost like having a whole batch of little pumpkin cakes ready for you to devour anytime you have a cookie craving. Eat them plain or ice them with Maple Vanilla Buttercream Frosting.
Soft Pumpkin Cookies go with coffee, tea, afternoon snacks, and late night Netflix binging! I’m finding they’re perfect to eat just about anytime, therefore I’ve made a list for you.
Activities Perfect for eating Soft Pumpkin Cookies:
- Apple Picking or visiting the Pumpkin Patch
- Carving Pumpkins
- Football Tailgating
- Backyard Cookout and Bonfire Sitting
- Snacking while Pinning Fall Ideas on Pinterest
- Baking other Fall Recipes!
- Passing out Halloween Candy to prevent yourself from eating all the Halloween Candy!
… I could keep going. But, I think you’re getting the idea:)
Tips for Baking Butterscotch Oatmeal Pumpkin Cookies:
- Chill your cookie dough for an hour before baking.
- This allows the oats to absorb some moisture, making the cookies fluffier.
- Scoop your cookie dough with a 2 TBSP ice cream scoop.
- Flatten dough balls with fingertips into a cookie shape.
- Cookies are baked when darker golden almost crispy on edges.
- If you like Iced Pumpkin Cookie, make some Maple Vanilla Buttercream while the cookies bake.
- Let cookies cool completely before icing.
- Store cookies in an air tight container at room temperature.
Butterscotch Oatmeal Pumpkin Cookies
- 1 cup (128 g) Whole Wheat Flour
- 1 Cup (90 g) Whole Oats
- 1 ½ tsp Baking Powder
- 1 ½ tsp Pumpkin Spice
- ¼ tsp Kosher Salt
- 1 Cup Pumpkin Puree
- 2 Tbsp Coconut Oil melted and slightly cooled
- 1 egg
- 1 tsp Vanilla Extract
- ¼ Cup (85 g) Honey
- ¼ Cup (85 g) Maple Syrup
- ½ Cup (87 g) Butterscotch Chips
- In a medium bowl, stir together flour, oats, pumpkin spice, baking powder, and salt.
- Using a separate bowl hand whisk pumpkin, oil, egg, vanilla, honey, and maple syrup until well combined.
- Pour the pumpkin mixture into the flour mixture and stir together with large spoon.
- Fold in butterscotch chips.
- Place cookie dough in the fridge to chill for one hour.
- Preheat oven to 350 F (190 C) and line two cookie sheets with parchment paper.
- Using a 2 Tbsp Ice Cream Scooper, measure and scoop dough onto cookie sheets.
- Place cookies two inches apart. Gently flatten dough balls into round cookie shape with finger tips.
- Bake for 18-20 minutes until crispy around the edges.
- Cool for 10 minutes before eating.
- Let cookies completely cool before frosting.