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 pumpkin cookies to have on hand.
You can make them thick or thin depending on how much you flatten them before baking. They will spread some on their own as well. Try a batch using maple syrup and one with molasses for a different autumn cookie flavor profile. I personally love adding molasses!
Soft Chewy 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 Oatmeal 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!
- While passing out Halloween Candy to prevent yourself from eating all the Halloween Candy!
Place pumpkin puree on paper towels and dab to absorb excess moisture before adding to ingredients. The more moisture you remove from the pumpkin the chewier the cookies will be. Using just the egg yolk helps to create a classic oatmeal cookie texture.
For more cake like cookies don’t dab the moisture from the pumpkin. Also, swap the single egg yolk for a whole egg. The result will be a slightly thicker and more fluffy cookie.
Tips for Baking Butterscotch Oatmeal Pumpkin Cookies:
- Maple Syrup can be substituted with molasses for an even richer flavor.
- Chill your cookie dough 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. They will spread some on their own. For thicker cookies don’t flatten as much.
- Cookies are baked when darker golden almost crispy on edges.
- If you like Iced Pumpkin Cookies, 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 for up to 7 days. Or freeze in an air tight container for up to 3 months.
Butterscotch Oatmeal Pumpkin Cookies
- 1 ¼ cups (157 grams) whole wheat flour
- 1 ¼ cups ( 100 grams) old-fashioned whole rolled oats
- 1 teaspoon baking soda
- 2.5 teaspoons pumpkin spice
- ½ tsp fine sea salt
- ⅔ cup (162 grams) pumpkin puree NOT pumpkin pie filling, patted dry with paper towels
- ½ Cup (113 grams) unsalted butter melted and slightly cooled
- 1 large egg yolk lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup (110 grams) light brown sugar packed
- ½ cup (100 grams) granulated sugar
- ⅓ cup (113 g) dark maple syrup
- ½ cup (85 g) butterscotch chips
- Place the pumpkin in a shallow bowl lined with paper towels. Then, gently blot with additional paper towels to remove the moisture. Do this until the paper towel is lightly moistened and not soaked when dabbed onto the puree. Less moisture equal chewier cookies.
- In a medium bowl, stir together flour, oats, pumpkin spice, baking powder, and salt.
- Using a separate bowl hand whisk pumpkin puree, melted butter, egg, vanilla, brown sugar, granulated sugar, 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. By chilling the cookie dough it allows the oats to soak up moisture and soften while accentuating the overall flavor.
- Preheat the oven to 350 F (180 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 and shape into round cookies with your finger tips.
- Bake for 16-18 minutes until crispy around the edges. They may still look soft, but will firm as they cool. Don't over bake!
- Let pan cool for 5 minutes on wire rack, then transfer cookies from pan directly to wire rack. Cool for 10 minutes before eating.