Print

Pumpkin Oatmeal Scotchies

Print Recipe

★★★★★

4.7 from 63 reviews

Delight in the cozy flavors of fall with these Pumpkin Oatmeal Scotchies, combining hearty oats, warm spices, and sweet butterscotch chips in soft, chewy cookies perfect for any season.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Other Ingredients

  • 2 cups butterscotch chips (divided)

Instructions

  1. Mix Dry Ingredients: In a large bowl, stir together the oats, all-purpose flour, baking soda, cinnamon, and pumpkin pie spice until well combined.
  2. Combine Wet Ingredients: In another large bowl, whisk the melted and cooled butter, sugar, brown sugar, egg yolk, vanilla extract, and blotted pumpkin puree until smooth and homogeneous.
  3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Take care not to overmix to avoid tough cookies.
  4. Fold in Butterscotch Chips: Gently fold in 1 1/2 cups of butterscotch chips evenly throughout the dough.
  5. Portion Cookies: Drop heaping tablespoonfuls (about golf ball-sized) of dough onto baking sheets lined with parchment paper or a silicone baking mat.
  6. Flatten Dough: Slightly flatten each cookie shape with your fingers or the back of a spoon, as these cookies won’t spread much during baking.
  7. Add Topping Chips: Using the remaining 1/2 cup of butterscotch chips, dot 3-4 chips on top of each cookie for added texture and visual appeal.
  8. Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 13-15 minutes, or until the edges are golden brown and the centers are just set but still soft.
  9. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.

Notes

  • Make sure to blot the pumpkin puree with paper towels to remove excess moisture, preventing soggy cookies.
  • Do not overmix the dough to keep the cookies tender and soft.
  • If you prefer less sweetness, reduce the amount of butterscotch chips slightly.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well—freeze baked cookies in a sealed container for up to 3 months.

Keywords: Pumpkin cookies, oatmeal cookies, butterscotch cookies, fall desserts, easy pumpkin recipe, chewy cookies

Find it online: https://liamjayne.com/pumpkin-oatmeal-scotchies/