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My review
Pumpkin Butterscotch Oatmeal Cookies
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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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Ingredients
25 m servings 231Original recipe yields 24 servings (48 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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
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Reviews
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4/5/2016
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 t...
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 lik...
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.
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 perfec...
10/11/2016
I did not have butterscotch chips so I used white chocolate chips instead.Still yummy! I plan to make again using butterscotch chips.
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 g...
6/23/2015
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...
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 tak...