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Oatmeal Butterscotch Pumpkin Cookies Recipe for fall baking gifts.
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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.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
chilling time 1 hour
Total Time 25 minutes
Servings 12 cookies
Calories 133kcal

Ingredients

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

Instructions

  • 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.

Notes

See LINK above for Maple Vanilla Buttercream Frosting Recipe.

Nutrition

Calories: 133kcal