Butterscotch Oatmeal Pumpkin Cookies
Butterscotch Oatmeal Pumpkin Cookies are a quick tasty recipe twist on the classic oatmeal cookies. Using pumpkin puree, pumpkin spice, and butterscotch chips.
Servings: 14 cookies
Equipment
- 2 TBSP cookie scoop
Ingredients
Cookie Dough
- 157 grams whole wheat flour
- 100 grams old-fashioned whole rolled oats
- 1 teaspoon baking soda
- 2.5 teaspoons pumpkin spice
- 1/2 tsp fine sea salt
- 162 grams pumpkin puree NOT pumpkin pie filling, patted lightly with paper towels
- 113 grams unsalted butter 80% butterfat melted and slightly cooled
- 1 large egg yolk (20 grams)
- 2 teaspoons pure vanilla extract
- 105 grams light brown sugar
- 100 grams granulated sugar
- 113 grams pure dark maple syrup
- 85 grams butterscotch chips
Instructions
Make Cookie Dough
- 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.162 grams pumpkin puree
- In a medium bowl, stir together flour, oats, pumpkin spice, baking soda, and salt.157 grams whole wheat flour, 100 grams old-fashioned whole rolled oats, 1 teaspoon baking soda, 2.5 teaspoons pumpkin spice, 1/2 tsp fine sea salt
- Using a separate bowl hand whisk pumpkin puree, melted butter, egg yolk, vanilla, brown sugar, granulated sugar, and maple syrup until well combined.162 grams pumpkin puree, 113 grams unsalted butter 80% butterfat, 1 large egg yolk (20 grams), 2 teaspoons pure vanilla extract, 105 grams light brown sugar , 100 grams granulated sugar, 113 grams pure dark maple syrup
- Pour the pumpkin mixture into the flour mixture and stir together with large spoon.
- Fold in butterscotch chips.85 grams butterscotch chips
Chill Cookie Dough
- Using a 2 Tbsp cookie scoop, measure and scoop dough onto cookie sheets.
- Loosely cover with plastic wrap and chill in the fridge for one hour. Chilling firms the butter and allows the oats to soak up moisture.
Bake
- Preheat the oven to 350℉ (180℃) and line two cookie sheets with parchment paper.
- Place cookies two inches apart on prepared cookie sheets. Gently flatten dough balls and shape into round cookies with your finger tips.
- Bake for 16-18 minutes on the middle rack until browned on the edges. They may still look soft in the very center, 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 the wire rack to cool completely.
Notes
Ingredients Used:
- Flour: King Arthur Wheat Flour
- Butter: American unsalted 80% butterfat