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Pumpkin Butterscotch Oatmeal Cookies

Laura Goodman

"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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25 m servings 231 cals
Original recipe yields 24 servings (48 cookies)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
  3. 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.
  4. 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

Per Serving: 231 calories; 12 g fat; 27.9 g carbohydrates; 2.5 g protein; 16 mg cholesterol; 87 mg sodium. Full nutrition

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Read all reviews 9
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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 t...

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 lik...

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.

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 perfec...

I did not have butterscotch chips so I used white chocolate chips instead.Still yummy! I plan to make again using butterscotch chips.

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 g...

I left out the chips and added raisins & walnuts!! Delicious

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...

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 tak...