When it comes to sweet, fall flavor pairings, butterscotch and pumpkin is a winning combination. Think soft, pumpkin- flavored oatmeal cookies with bits of sugary, nutty, melt-in-your-mouth butterscotch morsels. We used oat flour in our Butterscotch Pumpkin Oatmeal cookies, which makes them gluten-free and extra soft and chewy.
Now that we’ve officially entered November 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.
How to make Butterscotch Pumpkin Oatmeal Cookies
I love a good pumpkin cookie anytime of year, but most definitely in the fall. For me, it’s pumpkin spice EVERYTHING these days and I refuse to give up my seasonal obsession until we’re well into the new year. I try to keep plenty of pumpkin puree on hand, which makes these cookies such a breeze to whip up, especially if you’re accustomed to baking with oat flour and already have it stocked in your pantry.
About the oat flour
If you don’t have oat flour and want to substitute with all-purpose flour you can, but the cookies will have more of a fluffy cake texture instead of a dense and chewy cookie. Oat flour also makes these pumpkin oatmeal cookies a great gluten-free treat!
These Butterscotch Pumpkin Oatmeal cookies are:
- Deliciously buttery
- Full of rich, pumpkin flavor!
What you’ll need
Gather your main ingredients. Note: we used butterscotch chips for this recipe because the butterscotch compliments the pumpkin nicely (plus, BUTTERSCOTCH) but good old chocolate chips would taste great too.
- Brown sugar
- Granulated sugar
- Pumpkin puree
- Vanilla extract
- Oat flour
- Rolled oats
- Cinnamon, ginger and nutmeg
- Butterscotch chips
Start by preheating the oven to 350°F. Prep a large baking sheet with grease or by lining it with parchment paper. In a medium sized bowl, combine the melted butter, sugars, pumpkin puree, egg and vanilla and stir the mixture until it is well blended.
In a separate bowl, combine the dry ingredients- flour, oats, cinnamon, ginger, nutmeg, baking soda and salt. Give it a good stir and then add the dry ingredients 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. They’ll need to bake for about 12-14 minutes, or until the edges appear golden brown. Once they’re done, transfer the cookies to a cooling rack.
Ta-da! Your Butterscotch Pumpkin Oatmeal Cookies are that simple. Enjoy! They are delicious and comforting and the perfect mix of sweet and spice. One batch might not be enough. 😋
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- I didn’t know pumpkin bread could get any better until I tried it with swirls of chocolate fudge. Our Chocolate Fudge Swirled Pumpkin Bread is tender and moist and will surely up your breakfast game.
- Have you tried this No-Bake Pumpkin Cheesecake? It’s so smooth and creamy, a worthy contender for your favorite holiday dessert pick!
- These Easy Christmas Cutout Cookies are yummy, classic sugar cookies that hold their shape, too. They don’t puff out or spread when baking! Have fun and go to town with all the fun holiday frosting and sprinkles.
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- 4 ounces butter (8 tablespoons), melted
- 3/4 cup brown sugar (155 grams)
- 1/3 cup granulated sugar (67 grams)
- 1 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla extract
- 1-1/4 cups oat flour (150 grams)
- 1-2/3 cups rolled oats
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (11-ounce) package of butterscotch chips
- 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 flour, oats, spices, baking soda, and salt. Stir to blend all the ingredients well then add them to the wet mixture. Stir in the butterscotch chips.
- Use a tablespoon or a cookie scoop to scoop balls of dough onto the cookie sheet then press them down with your hand.
- Bake for 12 to 14 minutes or until golden brown on the edges.
- Place on a cooling rack to cool completely.
You can substitute all-purpose flour for the oat flour but they will have more of a fluffy cake texture. The oat flour keeps them dense and chewy.
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Amount Per Serving Calories 175 Total Fat 6g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 17mg Sodium 97mg Carbohydrates 26g Net Carbohydrates 0g Fiber 2g Sugar 9g Sugar Alcohols 0g Protein 4g