Butterscotch Pumpkin Oatmeal Cookies
Butterscotch Pumpkin Oatmeal Cookies are a quick tasty recipe twist on the classic oatmeal cookies. Using pumpkin puree, pumpkin spice, and butterscotch chips.
Servings: 14 cookies
Equipment
Ingredients
Cookie Dough
- 160 grams all purpose flour 11.7% protein
- 120 grams old fashioned whole oats
- 3/4 tsp baking soda
- 2.5 tsp pumpkin spice
- 1/2 tsp fine sea salt
- 162 grams pumpkin puree NOT pumpkin pie filling, patted lightly with paper towels
- 113 grams European style unsalted butter 82% butterfat melted and cooled to room temp
- 1 large egg yolk (20 grams)
- 2 tsp pure vanilla extract or vanilla bean paste
- 110 grams light or dark brown sugar
- 100 grams granulated sugar
- 100 grams butterscotch baking 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.160 grams all purpose flour, 120 grams old fashioned whole oats, 3/4 tsp baking soda, 2.5 tsp pumpkin spice, 1/2 tsp fine sea salt
- Using a separate bowl hand whisk pumpkin puree, melted butter, egg yolk, vanilla, brown sugar, and granulated sugar until well combined.162 grams pumpkin puree, 113 grams European style unsalted butter 82% butterfat, 1 large egg yolk (20 grams), 2 tsp pure vanilla extract or vanilla bean paste, 110 grams light or dark brown sugar , 100 grams granulated sugar
- Pour the dry mixture into the pumpkin mixture and mix together with a spatula to make a soft cookie dough. Fold in the butterscotch chips.100 grams butterscotch baking chips
Rest and Scoop Cookie Dough
- Rest the cookie dough in the bowl covered with plastic wrap for 30 minutes. You don't need to refrigerate before baking. The butter will firm slightly and the oats will absorb some of the moisture. You can also pop the cookie dough in the fridge until ready to bake for up to 3 days. Let cold dough come to room temp some before scooping.
Bake
- Preheat the oven to 350℉ (180℃) and line a cookie sheet with to layers of parchment paper.
- Using a large cookie scoop, measure and scoop 65 gram dough balls onto a parchment paper lined cookie sheet. Spacing 2-3 inches apart. The dough will be a little soft and sticky.
- I like to bake six cookies at a time. Gently flatten each one into a thick round circle using your finger tips or a spatula.
- Bake for 17-19 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! If you have a cookie that's a little misshapen, just push it back into a round shape with a spatula while it's still warm.
- Place the pan on a wire cooling rack for 10 minutes, before transfer cookies from the pan directly to the wire rack to cool completely.
Notes
Ingredients Used:
- Flour:
- King Arthur All Purpose Flour (11.7% protein)
- French Farine T55 (11% protein)
- Butter: European unsalted butter, 82% butterfat
- Butterscotch: Nestle Toll House butterscotch baking chips