Imagine biting into a cookie that captures the essence of fall in every single delectable crumb! These Pumpkin Oatmeal Butterscotch Cookies are not just a treat; they're a sensory journey that will transport you to cozy autumn afternoons, with warm spices, rich butterscotch, and the comforting texture of hearty oats. Whether you're a pumpkin spice enthusiast or simply looking for a show-stopping dessert, these cookies promise to revolutionize your baking game and become an instant family favorite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup canned pumpkin
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 1/2 cups rolled oats
- 1 cup butterscotch chips
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the canned pumpkin to the butter-sugar mixture and mix until completely incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, cinnamon, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the butterscotch chips using a rubber spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie mound with the back of a spoon or your fingertips to help them spread evenly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use fresh, high-quality canned pumpkin for the most robust flavor.
- Space cookies evenly on the baking sheet to allow proper spreading and even baking.
- For extra richness, consider toasting the oats lightly before adding them to the mix.
- If you prefer a softer cookie, slightly underbake and let them finish setting on the baking sheet.
- Store in an airtight container with a piece of bread to maintain moisture and softness.
- For a flavor twist, try adding a pinch of nutmeg or cardamom to enhance the pumpkin spice profile.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
