Description
These cookies are fall in every bite—soft, chewy, spiced just right, and loaded with rich butterscotch chips. Whether you’re baking for a cozy weekend, a gathering, or a holiday tray, these Pumpkin Oatmeal Scotchies are the kind of treat that disappears fast. Make a double batch—you won’t regret it.
Ingredients
4 cups old-fashioned oats
3⅓ cups all-purpose flour
2 tsp baking soda
4 tsp cinnamon
3 tsp pumpkin pie spice
2 cups butter, melted and cooled
2 cups granulated sugar
1½ cups packed brown sugar
2 egg yolks (room temperature)
4 tsp vanilla extract
2 cups pumpkin puree (blotted with paper towels to remove excess moisture)
4 cups butterscotch chips (reserve 1 cup for topping)
Fun fall twists:
Add 1 cup chopped pecans or walnuts for a nutty crunch
Sprinkle a touch of flaky sea salt on top before baking
Stir in ½ cup white chocolate chips or dried cranberries for a festive flair
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Mix dry ingredients: In a bowl, whisk together oats, flour, baking soda, cinnamon, and pumpkin pie spice.
Cream wet ingredients: In a separate bowl, mix melted butter, sugar, and brown sugar until smooth. Add egg yolks, vanilla, and pumpkin puree—mix until combined.
Combine & fold: Stir dry mixture into wet until fully incorporated. Fold in 3 cups of the butterscotch chips.
Scoop & top: Drop dough by rounded tablespoons onto baking sheets. Press a few extra butterscotch chips into the tops.
Bake for 12–14 minutes or until edges are set and centers look slightly soft. Cool on the pan for 5 minutes, then transfer to wire racks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 160 / Cookie
- Sugar: 14g / Cookie
- Fat: 8g / Cookie
- Saturated Fat: 5g / Cookie
- Carbohydrates: 22g / Cookie
- Protein: 1.5g / Cookie