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!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

You can use more or less of the pumpkin puree or oatmeal depending on the consistency you desire. You can also add 1/2 teaspoon nutmeg with the cinnamon for extra spice.

Nutrition Facts

231.3 calories; 2.5 g protein; 27.9 g carbohydrates; 15.5 mg cholesterol; 86.9 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2015
Made these a couple of times. My granddaughter loves soft cookies so she really enjoys these. The only thing I didn't like were the butterscotch chips. The chips taste very "phony" not like true butterscotch so I now use either "Reeces Peanut Butter Chips" or Chocolate Chips. They are awesome tasting cookies and not overly sweet like other cookies. Read More
(3)
14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2015
Made these a couple of times. My granddaughter loves soft cookies so she really enjoys these. The only thing I didn't like were the butterscotch chips. The chips taste very "phony" not like true butterscotch so I now use either "Reeces Peanut Butter Chips" or Chocolate Chips. They are awesome tasting cookies and not overly sweet like other cookies. Read More
(3)
Rating: 5 stars
10/19/2015
Made these a couple of times. My granddaughter loves soft cookies so she really enjoys these. The only thing I didn't like were the butterscotch chips. The chips taste very "phony" not like true butterscotch so I now use either "Reeces Peanut Butter Chips" or Chocolate Chips. They are awesome tasting cookies and not overly sweet like other cookies. Read More
(3)
Rating: 5 stars
04/05/2016
I enjoy tweaking recipes to my personal liking but there was very little to change with these cookies. The sugar was spot on (not teeth numbing sweet) and the 1 cup of chips were perfect not the traditional two. The only thing I changed was using 3/4 cup of oil instead of one cup. I also used 3 eggs instead of two. This still was very soupy so used the rest of my oatmeal (around 3 cups.) What a cookie! Delicious! Read More
(2)
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Rating: 5 stars
06/23/2015
Everyone in my family loved these but I did make some changes based on my taste and available items. I cut down the brown sugar to 1/2 c. Next time I'll probably take the 1/4c out of the white sugar. Added raisins and walnuts to make them even more filling. Also I did half crisco and half butter as I didn't have butter flavored crisco. They were yummy and soft. Read More
(1)
Rating: 4 stars
10/21/2014
This is a nice oatmeal cookie I couldn't really taste the pumpkin though. I was a little short on butterscotch chips so I added some chocolate chips. Baked for 10 minutes and they were perfect. I did not use Crisco. I used half butter and half Organic vegetable shortening which worked well. The addition of the nutmeg as suggested in the cooks notes would have been great. Read More
(1)
Rating: 4 stars
12/20/2014
Loved these cookies followed recipe except I used 1/2 butter and 1/2 butter Crisco. Took them to my office 2 times and they keep asking for more. Read More
(1)
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Rating: 5 stars
10/23/2015
I left out the chips and added raisins & walnuts!! Delicious Read More
(1)
Rating: 4 stars
11/19/2014
Crispy cookie with dark chocolate...perfect for Thanksgiving. I prefer a crispy cookie; changes: 1 egg 1 cup white sugar 1/4 cup brown temp 375 for 11 mins. I live in altitude (6000) so take this for what it's worth:) Read More
Rating: 4 stars
12/15/2015
I used a cup of butter and a 1/4 cup of shortening instead of a cup of shortening. Used 12 oz of butterscotch chips. Dough was not quite as thick as it should have been. However they do taste great. Read More
Rating: 4 stars
10/18/2019
I was overall pretty happy with the way these cookies turned out. After reading previous reviews stating that there wasn't much pumpkin flavor I increased the pumpkin purée to one cup. I still didn't feel like they had a strong pumpkin taste. I also added the nutmeg as suggested and used toasted walnuts instead of the butterscotch chips. Overall a very tasty cookie for the fall season. They are very soft and cake like so not for those who prefer a crispy cookie. I stored between layers of waxed paper because I felt certain they would all stick together. Read More