Best Pumpkin Butterscotch Oatmeal Cookies Recipes

PUMPKIN BUTTERSCOTCH OATMEAL COOKIES

Pumpkin Butterscotch Oatmeal Cookies image

I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!

Provided by Laura Goodman

Categories Fruits and Vegetables Vegetables Squash

Time 25m

Yield 24

Number Of Ingredients 11

Ingredients

1 cup butter-flavored shortening (such as Crisco®)
¾ cup packed brown sugar
¾ cup pumpkin puree
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 ½ cups old-fashioned oats
1 cup butterscotch chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
Bake in the preheated oven until light golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 27.9 g, Cholesterol 15.5 mg, Fat 12 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 86.9 mg, Sugar 15.8 g

PUMPKIN OATMEAL BUTTERSCOTCH COOKIES

Pumpkin Oatmeal Butterscotch Cookies image

A more "autumnal" spin on a recipe I found for pumpkin-chocolate chip cookies. This is a huge hit and the colors are really pretty too.

Provided by Ypsi7640

Categories Drop Cookies

Time 25m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1 1/2 cups brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup white flour
1 cup quick-cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon mace
1/2 teaspoon ground ginger
1 cup canned pumpkin (not pumpkin pie)
1 1/2 cups butterscotch chips

Steps:

Cream butter and sugars.
Beat in egg and vanilla.
Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
Stir in creamed mixture alternately with pumpkin.
Fold in chips.
Drop by Tbsp onto greased cookie sheets.
Bake at 350 degrees for 15 minutes or until lightly browned.

Nutrition Facts : Calories 234.1, Fat 11.4, SaturatedFat 7.6, Cholesterol 29.1, Sodium 198.3, Carbohydrate 31.4, Fiber 1.5, Sugar 20.9, Protein 2.5