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Pumpkin Oatmeal Scotchies Recipe

Pumpkin Oatmeal Scotchies Recipe
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★★★★★

4.9 from 8 reviews

These Pumpkin Oatmeal Scotchies are a delightful fall-inspired cookie combining hearty oats, warm spices, pumpkin puree, and sweet butterscotch chips for a soft, chewy treat with a perfect balance of flavors and textures.

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 and cooled)
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1 egg yolk (at room temperature)
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree (blotted to remove moisture)

Add-ins

  • 2 cups butterscotch chips (divided into 1 1/2 cups and 1/2 cup)

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the old-fashioned oats, all-purpose flour, baking soda, cinnamon, and pumpkin pie spice. Stir until well blended to evenly distribute the spices and leavening throughout the mixture.
  2. Combine Wet Ingredients: In a separate large bowl, whisk together the melted and cooled butter, sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth and creamy, ensuring all ingredients are fully incorporated.
  3. Combine Wet and Dry: Slowly add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing the dough to prevent tough cookies and achieve a tender texture.
  4. Add Butterscotch Chips: Fold in 1 1/2 cups of the butterscotch chips evenly throughout the dough to add bursts of sweet, buttery flavor in every bite.
  5. Portion Cookies: Drop heaping tablespoon-sized portions of dough (about golf ball-sized) onto baking sheets lined with parchment paper or silicone mats, spacing them adequately apart.
  6. Shape Cookies: Gently flatten each dough ball slightly with your fingers or the back of a spoon; these cookies won’t spread much during baking.
  7. Add Topping Chips: Using the remaining 1/2 cup butterscotch chips, dot 3 to 4 chips on top of each cookie to create an appealing look and extra sweetness.
  8. Bake: Place the baking sheets in a preheated oven at 350°F (175°C) and bake the cookies for 13-15 minutes, or until the edges are golden brown and the centers appear almost set but still soft.
  9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely before serving.

Notes

  • Ensure pumpkin puree is well drained to avoid soggy cookie dough.
  • Room temperature egg yolk helps in better mixing and texture.
  • Do not overmix dough to keep cookies tender and chewy.
  • For softer cookies, bake closer to 13 minutes; for crisper edges, bake closer to 15 minutes.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freezing dough balls is possible; bake from frozen adding a couple of extra minutes to baking time.

Nutrition

Keywords: pumpkin cookies, oatmeal cookies, butterscotch cookies, fall dessert, pumpkin spice, homemade cookies, easy cookie recipe

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