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