The aroma of freshly baked pumpkin oatmeal cookies wafting through the kitchen is a sure sign that fall has arrived. These soft and chewy treats are the perfect way to celebrate the season, and they’re also a delicious snack or dessert.
Now that we’ve officially entered Pumpkin Spice Season and we’re in full force holiday mode, I have these on my list of go-to recipes for cookie platters, gifts and all the gatherings that take place this time of year.
Why You Will Love These Pumpkin Butterscotch Cookies
When it comes to sweet, fall flavor pairings, butterscotch and pumpkin are a winning combination.
We added some oat flour in our oatmeal butterscotch cookies, which makes them extra thick. These cookies are:
- Easy to make. Even novice bakers can create these delicious cookies with ease.
- Soft and chewy. The oat flour makes these treats have a soft, chewy texture that’s elevated with delicious butterscotch chips.
- Full of rich, pumpkin flavor! Fall spice flavors transforms these morsels into a seasonal treat.
- Easy to make gluten free! If you want to make these pumpkin butterscotch cookies GF, swap out an all purpose GF baking flour.
Ingredients for These Oatmeal Cookies with Butterscotch
Gather your main ingredients.
Note: We used butterscotch chips for this recipe because the butterscotch compliments the pumpkin nicely (plus, it’s BUTTERSCOTCH) but good old chocolate chips would taste great too.
- Butter – Softened to room temperature.
- Brown sugar – Light or dark, packed.
- Sugar – White granulated sugar.
- Pumpkin puree – Use solid pack, pure pumpkin, not the pie filling.
- Eggs
- Vanilla extract
- Oat flour – You’ll find this in the specialty baking aisle of major grocery stores, or mail order from King Arthur flour or Amazon.
- Rolled oat flakes – Use the regular rolled oatmeal flakes, not quick or instant.
- Spices: Cinnamon, ginger, and nutmeg.
- Butterscotch chips
How To Make Pumpkin Oatmeal Scotchies
I love these butterscotch oatmeal pumpkin cookies anytime of year, but most definitely in the fall. For me, it’s pumpkin spice EVERYTHING, and I refuse to give up my seasonal obsession until we’re well into the new year.
I try to keep plenty of canned puree on hand, which makes this recipe such a breeze to whip up. Keep in mind that you don’t need the whole can, save the extra for other recipes (you can freeze it).
- Prep a large baking sheet with grease or by lining it with parchment paper. In a medium sized bowl, combine the wet ingredients and stir the mixture until it is well blended.
- In a separate bowl, combine the dry ingredients. Give it a good stir then ad them to the wet mixture, blending all the ingredients in the cookie dough. Add the butterscotch chips.
- Scoop out balls of dough onto the cookie sheet, pressing them with your hand slightly then bake them. Once they’re done, transfer them to a cooling rack.
Ta-da! Your Butterscotch Pumpkin Cookies are that simple. Enjoy! They are delicious and comforting and the perfect mix of sweet and spice. One batch might not be enough. ?
See the recipe card below for all the details.
Serving Pumpkin Oat Scotchies
Make this pumpkin butterscotch oatmeal cookies recipe and have a special treat for unexpected guests, or your children when they come home from school. These delicious, chewy cookies of course go fantastic with cold milk, but you can also sandwich some ice cream in between them for a great summer treat also!
Additional ideas that complement this pumpkin cookie recipe are:
- Chocolate Stout Ice Cream Tuck a pumpkin oatmeal cookie into your serving of ice cream, they are a natural pairing!
- No-Churn Vanilla-Lavender Ice Cream
- Biscoff Buttercream
Variations for Pumpkin Oatmeal Scotchies
Here are a few substitutions and variations
- You can substitute other flours for the oat flour, such as all purpose flour or whole wheat flour, though this will change the cookie to a more cakey texture.
- You can also substitute other spices for the cinnamon, nutmeg, and cloves, such as ginger or allspice in this pumpkin cookie recipe.
- You can substitute chocolate chips for the butterscotch chips in this oatmeal pumpkin cookie recipe.
Storage Options
- At room temp: You can store oatmeal butterscotch cookies in an airtight container at room temperature for up to 3 days.
- In the Freezer: Freeze for up to 3 months. Make sure you seal them in a freezer proof container.
Tips For Success
- For thicker cookies, chill the dough for at least 30 minutes before baking.
- You can make the dough ahead of time without baking. Freeze the balls of dough and then store them in a freezer bag until ready to bake.
- Don’t over bake them, or they will be hard instead of soft and chewy.
- If you want to make your own pumpkin puree, results may vary.
More Cookie Recipes
If you love cookies as much as we do, you’re in for a treat. While pumpkin cookies are our star attraction here, we’ve got a cookie jar full of other gems you won’t want to miss.
- Biscoff butter cookies
- Malted milk chocolate chip cookies
- Maple pecan cookies
- Gingerbread crinkle cookies
- Coconut pecan cookies
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Butterscotch Pumpkin Oatmeal Cookies
Ingredients
- 4 ounces butter 8 tablespoons, melted
- ¾ cup brown sugar 155 grams
- ⅓ cup granulated sugar 67 grams
- 1 cup pumpkin puree not the whole can
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour 240 grams*
- ½ cup oat flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2-⅔ cups old fashioned oats
- 1 11-ounce package of butterscotch chips
Instructions
- Preheat the oven to 350°F and grease a large baking sheet or line it with parchment paper.
- In a medium bowl, combine the melted butter, both sugars, pumpkin puree, egg, and vanilla. Stir until well combined.
- In a separate bowl combine the all purpose flour, oat flour, spices, baking soda, and salt. Stir to blend all the ingredients well then add them to the wet mixture. Stir in the old fashioned oats and butterscotch chips.
- Use a tablespoon or a cookie scoop to scoop balls of dough onto the cookie sheet. For thicker cookies that don't spread as much, chill the dough for an hour before baking. (The cookies in the photos did not get chilled first.)
- Bake for 10 to 12 minutes or until golden brown on the edges. Let them cool on the baking sheet for 5 to 10 minutes.
- Place on a cooling rack to cool completely.
Notes
- If you don't have oat flour, you can blitz some old fashioned oats in a blender or food processor to make your own.
- This recipe was tested with commercially ground oat flour. If you grind your own oats to make oat flour, the results may vary.
- Do not omit the eggs or substitute them for a vegan alternative.
- If you want to make these cookies gluten free, swap the all-purpose flour for a 1:1 all purpose gluten free flour. The results vary depending on the brand you use. We tested these cookies with Cup 4 Cup all purpose GF flour.
Kim
Monday 10th of October 2022
I made these and they completely fell apart. They didn’t bake up well. A complete loss.
Dahn Boquist
Wednesday 12th of October 2022
I'm sorry they didn't work for you. It's hard to know what went wrong without having more details. Make sure you use only one cup of pumpkin puree, not the whole can. If you grind your own oat flour, the results will vary because commercially ground oat flour is generally much finer than home-ground oat flour. If you made any substitutions, you will get much different results.