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Pumpkin Oatmeal Scotchies Recipe

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3.9 from 14 reviews

Indulge in the warm flavors of fall with these delightful Pumpkin Oatmeal Scotchies. Each cookie is thick, soft, and chewy, infused with the rich essence of pumpkin and a blend of warming spices. Loaded with creamy butterscotch chips, these cookies are perfect for cozy gatherings or a sweet afternoon treat. Their easy preparation makes them suitable for bakers of all levels—just mix simple ingredients, bake, and enjoy! Plus, they’re freezer-friendly, ensuring you always have a delicious snack on hand.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Approximately 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 cups old-fashioned oats
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice

Wet Ingredients

  • 1 cup melted butter (cooled)
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1 egg yolk (room temperature)
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree (drained)

Add-ins

  • 2 cups butterscotch chips (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready when your dough is prepared.
  2. Mix Dry Ingredients: In a large bowl, combine the old-fashioned oats, all-purpose flour, baking soda, cinnamon, and pumpkin pie spice. Stir well to distribute the spices evenly.
  3. Mix Wet Ingredients: In another bowl, whisk together the cooled melted butter, sugar, brown sugar, egg yolk, vanilla extract, and drained pumpkin puree until the mixture is smooth and creamy.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender texture.
  5. Add Butterscotch Chips: Gently fold in 1 1/2 cups of butterscotch chips into the cookie dough to distribute them evenly.
  6. Shape Cookies: Drop heaping tablespoons of dough onto baking sheets lined with parchment paper or a silicone mat. Flatten each slightly with the back of a spoon or fingers.
  7. Add Topping: Place the remaining butterscotch chips on top of each cookie to create a visually appealing finish.
  8. Bake: Bake in the preheated oven for about 13-15 minutes or until the edges turn golden brown and the centers appear set but still soft.
  9. Cool: Allow the cookies to cool on the baking sheets for five minutes before transferring them to wire racks to cool completely.

Notes

  • Ensure the pumpkin puree is well drained to prevent overly wet dough.
  • Use room temperature egg yolk for better integration into the batter.
  • Do not overmix the dough to keep cookies tender and chewy.
  • Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
  • For a spicier kick, increase the pumpkin pie spice by 1/2 teaspoon.

Find it online: https://zaracooking.com/pumpkin-oatmeal-scotchies-recipe/