Pumpkin Oatmeal Butterscotch Cookies Recipes

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BUTTERSCOTCH PUMPKIN OATMEAL COOKIES



Butterscotch Pumpkin Oatmeal Cookies image

These butterscotch oatmeal cookies are soft, chewy and packed full of pumpkin flavor. We used oat flour to keep them chewy and it also makes them gluten-free.

Provided by Dahn Boquist

Categories     Desserts

Time 26m

Number Of Ingredients 14

4 ounces butter (8 tablespoons), melted
3/4 cup brown sugar (155 grams)
1/3 cup granulated sugar (67 grams)
1 cup pumpkin puree
2 eggs
2 teaspoons vanilla extract
1-1/4 cups oat flour (150 grams)
1-2/3 cups rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 (11-ounce) package of butterscotch chips

Steps:

  • Preheat the oven to 350°F and grease a large baking sheet or line it with parchment paper.
  • In a medium bowl, combine the melted butter, both sugars, pumpkin puree, egg, and vanilla. Stir until well combined.
  • In a separate bowl combine the flour, oats, spices, baking soda, and salt. Stir to blend all the ingredients well then add them to the wet mixture. Stir in the butterscotch chips.
  • Use a tablespoon or a cookie scoop to scoop balls of dough onto the cookie sheet then press them down with your hand.
  • Bake for 12 to 14 minutes or until golden brown on the edges.
  • Place on a cooling rack to cool completely.

Nutrition Facts : Calories 175 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 97 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BUTTERSCOTCH OATMEAL PUMPKIN COOKIES



Butterscotch Oatmeal Pumpkin Cookies image

Butterscotch Oatmeal Pumpkin Cookies are a quick tasty recipe twist on the classic oatmeal cookies. Using pumpkin puree, pumpkin spice, and butterscotch chips.

Provided by Jenn

Categories     Dessert

Time 25m

Number Of Ingredients 13

1 1/4 cups (157 grams) whole wheat flour
1 1/4 cups ( 100 grams) old-fashioned whole rolled oats
1 teaspoon baking soda
2.5 teaspoons pumpkin spice
1/2 tsp fine sea salt
2/3 cup (162 grams) pumpkin puree (NOT pumpkin pie filling, patted dry with paper towels)
1/2 Cup (113 grams) unsalted butter (melted and slightly cooled)
1 large egg yolk (lightly beaten)
2 teaspoons pure vanilla extract
1/2 cup (110 grams) light brown sugar (packed)
1/2 cup (100 grams) granulated sugar
1/3 cup (113 g) dark maple syrup
½ cup (85 g) butterscotch chips

Steps:

  • Place the pumpkin in a shallow bowl lined with paper towels. Then, gently blot with additional paper towels to remove the moisture. Do this until the paper towel is lightly moistened and not soaked when dabbed onto the puree. Less moisture equal chewier cookies.
  • In a medium bowl, stir together flour, oats, pumpkin spice, baking powder, and salt.
  • Using a separate bowl hand whisk pumpkin puree, melted butter, egg, vanilla, brown sugar, granulated sugar, and maple syrup until well combined.
  • Pour the pumpkin mixture into the flour mixture and stir together with large spoon.
  • Fold in butterscotch chips.
  • Place cookie dough in the fridge to chill for one hour. By chilling the cookie dough it allows the oats to soak up moisture and soften while accentuating the overall flavor.
  • Preheat the oven to 350 F (180 C) and line two cookie sheets with parchment paper.
  • Using a 2 Tbsp Ice Cream Scooper, measure and scoop dough onto cookie sheets.
  • Place cookies two inches apart. Gently flatten dough balls and shape into round cookies with your finger tips.
  • Bake for 16-18 minutes until crispy around the edges. They may still look soft, but will firm as they cool. Don't over bake!
  • Let pan cool for 5 minutes on wire rack, then transfer cookies from pan directly to wire rack. Cool for 10 minutes before eating.

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

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

PUMPKIN BUTTERSCOTCH COOKIES



Pumpkin Butterscotch Cookies image

I obtained this recipe from my cooking teacher of four years.

Provided by Gio_Bowers

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup white sugar
2 large eggs
1 cup pumpkin puree
½ cup canola oil
1 teaspoon vanilla extract
1 cup butterscotch chips
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
  • Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
  • Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
  • Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
  • Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 30 g, Cholesterol 20.7 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 226.2 mg, Sugar 18.5 g

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

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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