Cookies | Bars/ Desserts/ Whole Wheat

Oatmeal Butterscotch Pumpkin Cookies

Oatmeal Butterscotch Pumpkin Cookies Recipe for fall baking gifts

Oh yes, Butterscotch 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.

Butterscotch Pumpkin Cookies with Pumpkin Coffee

I suggest you make a couple batches to have on hand. Eat them plain or ice them with Maple Vanilla Buttercream Frosting.

Butterscotch Pumpkin Cookie with Pumpkin Spiced Latte

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 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:)

Butterscotch Pumpkin Oat cookies with Maple Vanilla Buttercream Frosting and Pumpkin Spice Lattes

Tips for Baking Oatmeal Butterscotch 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.
  • Make your Maple Vanilla Buttercream while the cookies bake.
  • Let cookies cool completely before icing.

Oatmeal Butterscotch Pumpkin Cookies Recipe for fall baking gifts

Butterscotch Pumpkin Cookies Recipe and Milk

Oatmeal Butterscotch Pumpkin Cookies Recipe for fall baking gifts
5 from 1 vote

Oatmeal Butterscotch Pumpkin Cookies

Oatmeal Butterscotch Pumpkin Cookies are a quick tasty recipe twist on the classic oatmeal cookies. Using pumpkin puree, pumpkin spice, and butterscotch chips.

Course Dessert
Cuisine American
Keyword butterscotch, pumpkin cookies
Prep Time 5 minutes
Cook Time 20 minutes
chilling time 1 hour
Total Time 25 minutes
Servings 12 cookies
Calories 133 kcal


Cookie Dough

  • 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


  1. In a medium bowl, stir together flour, oats, pumpkin spice, baking powder, and salt.

  2. Using a separate bowl hand whisk pumpkin, oil, egg, vanilla, honey, and maple syrup until well combined.
  3. Pour the pumpkin mixture into the flour mixture and stir together with large spoon.
  4. Fold in butterscotch chips.
  5. Place cookie dough in the fridge to chill for one hour.
  6. Preheat oven to 350 F (190 C) and line two cookie sheets with parchment paper.
  7. Using a 2 Tbsp Ice Cream Scooper, measure and scoop dough onto cookie sheets.
  8. Place cookies two inches apart. Gently flatten dough balls into round cookie shape with finger tips.
  9. Bake for 18-20 minutes until crispy around the edges.
  10. Cool for 10 minutes before eating.
  11. Let cookies completely cool before frosting.

Recipe Notes

See LINK above for Maple Vanilla Buttercream Frosting Recipe.

1 Comment

  • Reply
    November 4, 2018 at 7:55 am

    Made these yesterday for my kids, so yummy. Reminds me of an oatmeal cookie but more cake like. Thanks for the recipe!

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