Name: Butterscotch Oatmeal Pumpkin Cookies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 14
Cuisine: American
Ingredients: Oroweat Country White Bread; Bob's Red Mill Old Fashioned Rolled Oats, Gluten Free; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton & Bassett Spices Pumpkin Spice; San Francisco Salt Company Sea Salt, Pure & Natural; SIGNATURE SELECTS Pumpkin, 100% Pure; Challenge Butter, Unsalted, European Style; Large Yellow Egg Cake; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Sugar, Light Brown; O Organics Cane Sugar, Granulated, Organic; O Organics Maple Syrup, Organic, 100% Pure; SIGNATURE SELECTS Baking Chips, Butterscotch

Make Cookie Dough

Place the pumpkin in a shallow bowl lined with paper towels. Then, gently blot with additional paper towels to remove the moisture. Do this until the paper towel is lightly moistened and not soaked when dabbed onto the puree. Less moisture equal chewier cookies.

oz pumpkin puree

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In a medium bowl, stir together flour, oats, pumpkin spice, baking soda, and salt.
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oz whole wheat flour
oz old-fashioned whole rolled oats
tsp baking soda
tsp pumpkin spice
tsp fine sea salt
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Using a separate bowl hand whisk pumpkin puree, melted butter, egg yolk, vanilla, brown sugar, granulated sugar, and maple syrup until well combined.
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oz pumpkin puree
oz unsalted butter 80% butterfat
large egg yolk (20 grams)
tsp pure vanilla extract
oz light brown sugar
oz granulated sugar
oz pure dark maple syrup

Pour the pumpkin mixture into the flour mixture and stir together with large spoon.

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Fold in butterscotch chips.
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oz butterscotch chips

Chill Cookie Dough

Using a 2 Tbsp cookie scoop, measure and scoop dough onto cookie sheets.

Loosely cover with plastic wrap and chill in the fridge for one hour. Chilling firms the butter and allows the oats to soak up moisture.

Bake

Preheat the oven to 350℉ (180℃) and line two cookie sheets with parchment paper.

Place cookies two inches apart on prepared cookie sheets. Gently flatten dough balls and shape into round cookies with your finger tips.

Bake for 16-18 minutes on the middle rack until browned on the edges. They may still look soft in the very center, but will firm as they cool. Don't over bake!

Let pan cool for 5 minutes on wire rack, then transfer cookies from pan directly to the wire rack to cool completely.

Butterscotch Oatmeal Pumpkin Cookies

Serves 14

10 mins prep

20 mins cook

60 mins chilling time

90 mins total

What you need

Cookie Dough

How to make

Make Cookie Dough

Chill Cookie Dough

Bake