Pumpkin Butterscotch Oatmeal Cookies Recipes

BUTTERSCOTCH OATMEAL PUMPKIN COOKIES

Steps:

• 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.
• In a medium bowl, stir together flour, oats, pumpkin spice, baking powder, and salt.
• Using a separate bowl hand whisk pumpkin puree, melted butter, egg, vanilla, brown sugar, granulated sugar, and maple syrup until well combined.
• Pour the pumpkin mixture into the flour mixture and stir together with large spoon.
• Fold in butterscotch chips.
• Place cookie dough in the fridge to chill for one hour. By chilling the cookie dough it allows the oats to soak up moisture and soften while accentuating the overall flavor.
• Preheat the oven to 350 F (180 C) and line two cookie sheets with parchment paper.
• Using a 2 Tbsp Ice Cream Scooper, measure and scoop dough onto cookie sheets.
• Place cookies two inches apart. Gently flatten dough balls and shape into round cookies with your finger tips.
• Bake for 16-18 minutes until crispy around the edges. They may still look soft, 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 wire rack. Cool for 10 minutes before eating.

BUTTERSCOTCH PUMPKIN OATMEAL COOKIES

Steps:

• 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.

PUMPKIN BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
• Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
• Bake in the preheated oven until light golden brown, 8 to 10 minutes.

PUMPKIN BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
• Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
• Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
• Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

PUMPKIN OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Cream butter and sugars.
• Beat in egg and vanilla.
• Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
• Stir in creamed mixture alternately with pumpkin.
• Fold in chips.
• Drop by Tbsp onto greased cookie sheets.
• Bake at 350 degrees for 15 minutes or until lightly browned.

PUMPKIN BUTTERSCOTCH-CHIP COOKIES

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper.
• Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
• Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
• Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.