Name: Pumpkin Oatmeal Scotchies
Prep time: 15 min
Cook time: PT-489546H6M49S
Total time: PT-489546H6M49S
Cuisine: American
Ingredients: 2 cups old-fashioned oats; 1 2/3 cups all-purpose flour; 1 tsp. baking soda; 2 tsp. cinnamon; 1 1/2 tsp. pumpkin pie spice; 1 cup butter (melted, cooled); 1 cup sugar; 3/4 cup packed brown sugar; 1 egg yolk (at room temperature); 2 tsp. vanilla; 1 cup pumpkin puree (blotted with paper towels to remove most of the moisture); 2 cups butterscotch chips (divided)

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Introduction

These Pumpkin Oatmeal Scotchies blend warm spices, hearty oats, and rich butterscotch chips into soft, chewy cookies perfect for fall or any cozy day. The pumpkin puree adds moisture and a subtle autumn flavor, making these treats irresistible.

A close-up top view of six oatmeal cookies with butterscotch chips placed on a white marbled surface. Each cookie is round and chunky with a rough texture from the oats, mixed with smooth, shiny, light brown butterscotch chips scattered on top and throughout. The cookies have a warm golden brown color with some darker brown spots giving a baked look. The surface is matte except for the chips which have a slight gloss. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups old-fashioned oats
1 2/3 cups all-purpose flour
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
1 cup butter (melted, cooled)
1 cup sugar
3/4 cup packed brown sugar
1 egg yolk (at room temperature)
2 tsp. vanilla
1 cup pumpkin puree (blotted to remove moisture)
2 cups butterscotch chips (divided)

Instructions

Step 1: In a large bowl, stir together oats, flour, baking soda, cinnamon, and pumpkin pie spice.
Step 2: In another large bowl, whisk together melted butter, sugar, brown sugar, egg yolk, vanilla, and pumpkin puree until smooth.
Step 3: Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to keep cookies tender.
Step 4: Fold in 1 1/2 cups of butterscotch chips evenly through the dough.
Step 5: Drop heaping tablespoonfuls (about golf ball-sized) onto baking sheets lined with parchment paper or silicone mats.
Step 6: Flatten each cookie slightly as they won’t spread much during baking.
Step 7: Dot the tops of each cookie with 3-4 of the remaining butterscotch chips.
Step 8: Bake at 350 degrees Fahrenheit for 13-15 minutes, or until the edges are golden and the centers are nearly set.
Step 9: Let cookies cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Tips & Variations

For a drier pumpkin puree, blot it with paper towels to prevent soggy dough and ensure chewy cookies.
Try adding chopped pecans or walnuts for an extra crunch.
Swap butterscotch chips for white chocolate chips if you prefer a different sweetness profile.
If you like a stronger spice flavor, increase the pumpkin pie spice by 1/2 teaspoon.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container. These cookies also freeze well for up to 3 months; thaw at room temperature before enjoying. Reheat briefly in a microwave for a freshly baked feel.

How to Serve

A stack of seven golden brown, chewy oatmeal cookies with visible peanut butter chips sits on a white marbled surface covered partially by a beige textured cloth. One cookie leans against the stack, showing its round shape and rough, chunky texture with oats and chips embedded. Around the stack, there are more cookies lying flat, all with the same textured and chunky appearance. In the blurred background, a clear glass bottle filled with white milk and a straw is visible, adding a cozy, homey feeling to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just be sure to blot it with paper towels to remove excess moisture for best texture.

Can I bake these cookies at a different temperature or time?

350 degrees Fahrenheit for 13-15 minutes balances a soft center and golden edges perfectly. Baking longer or at higher heat may dry them out, while lower heat might not fully set the cookies.