Pumpkin Oatmeal Scotchies

Jump to Recipe

pumpkin-butterscotch-cookies

If you like regular oatmeal scotchies, you will love the pumpkin version. I personally think they are much better:) Pumpkin and butterscotch are the perfect combination for this fall cookie. Pumpkin Oatmeal Scotchies are a MUST make for fall.

pumpkin-oatmeal-scotchies

These chewy and soft oatmeal cookies are a fall favorite. Add them to your pumpkin baking list today! I am sure you will bake them over and over. They are on repeat at our house during the fall months. And FYI-they freeze well and taste just as good right out of the freezer:)

Happy pumpkin baking!

If you are looking for more pumpkin recipes, check out our favorite pumpkin recipes here! There are SO many good ones!

Pumpkin Oatmeal Scotchies

Pumpkin oatmeal cookies with butterscotch chips-a fall favorite!
5 from 1 vote
Servings
2 1/2 dozen cookies

Ingredients

  • 1 1/4 cup cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 cups old-fashioned oats
  • 1 1/2 cups butterscotch chips

Instructions

  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat and set aside.
  2. Whisk flour, baking soda, pumpkin spice, cinnamon, nutmeg, and salt in a small bowl. Set aside.
  3. Beat butter, sugar and brown sugar until smooth and creamy. Add egg and vanilla extract. Next, add in pumpkin and mix until combined.
  4. Slowly add in flour mixture. Stir in oats and butterscotch chips.
  5. Drop dough by the tablespoon onto prepared baking sheets. Bake for 10 to 12 minutes or until the cookies are set and golden. Remove cookies from the oven and cool on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Does anyone know if pumpkin spice and pumpkin pie spice are the same? I don’t think I’ve ever seen pumpkin spice before… Thanks!

  2. These are delicious! I wonder if quick oats would work as well? The old fashioned oats are definitely chewy and thicker but just wondered if quick oats could be substituted too.

  3. They are really yummy! I only used 1/2 C of each of the sugars. I would only use 1 C of the chips next time as I felt they were a little overwhelming. Mine aren’t as pretty as the picture you have posted here. I live at a high altitude so that might be why they didn’t spread much as they baked. It may have also been because I didn’t use all of the sugar. Thanks! I will definitely make them again. Yum!

  4. 5 stars
    Very good.  I used cinnamon chips and added walnuts, baked the full 12 minutes.  They don’t spread so I flattened them out too.  

  5. The thing I do not understand is pumpkin purée is pumpkin is what is used to make pumpkin pie. I bake pumpkins and make mine from scratch since most pumpkin pie filling is mostly squash. Just get a pumpkin cut it in half, scoop out the seeds, bake until tender and process. It usually takes about an hour. The left over can be frozen up to one year. I do it every year without fail.

Leave a Reply

Your email address will not be published. Required fields are marked *