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

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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

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