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!
The ingredient list now reflects the servings specified
Directions
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
Per Serving:
231 calories; protein 2.5g; carbohydrates 27.9g; fat 12g; cholesterol 15.5mg; sodium 86.9mg.
Full Nutrition
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
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
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
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
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
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
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
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
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
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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.
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:)
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.
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.
