These Pumpkin Oatmeal Scotchies are a soft, cozy fall twist on classic oatmeal butterscotch cookies. Made with pumpkin puree, warm spices, hearty oats, and sweet butterscotch chips, these cookies bake up moist, fragrant, and perfect for pumpkin season.
Pumpkin Oatmeal Scotchies
Pumpkin Oatmeal Scotchies are everything you want in a fall cookie: soft centers, chewy oats, warm spice, and plenty of rich butterscotch flavor. If you love traditional oatmeal scotchies but sometimes find them a little dry, this pumpkin version is a wonderful solution. The pumpkin puree adds moisture and a gentle pumpkin flavor without overpowering the buttery sweetness of the butterscotch chips.
These cookies are especially nice when the weather starts to cool down and you want something warm and comforting coming from the oven. As they bake, the cinnamon and pumpkin pie spice make the kitchen smell incredible. The oats give the cookies texture, the pumpkin keeps them tender, and the butterscotch chips add that sweet, caramel-like flavor that makes scotchies so irresistible.
This recipe is also simple enough for everyday baking. The dough comes together quickly with pantry baking staples, canned pumpkin, old fashioned oats, and a package of butterscotch chips. One important thing to know is that the dough will look wetter than a standard oatmeal cookie dough. That is completely normal for pumpkin cookies. The moisture in the pumpkin changes the texture, but once the cookies bake, they turn soft, chewy, and delicious.
The Dough
The dough for these pumpkin oatmeal butterscotch cookies is soft and sticky. A cookie scoop is very helpful because it makes portioning the dough easier and keeps the cookies more even in size. If you prefer thicker cookies, chilling the dough for 30 to 60 minutes before baking can help. Chilling is optional, but it gives the oats time to absorb some of the moisture and helps the cookies hold their shape a little better in the oven.
Using a cookie scoop makes the wet dough much easier to handle.
Soft, golden, and full of butterscotch chips.
When baking these cookies, keep an eye on the centers. For a softer, chewier cookie, bake them for the shorter amount of time. For a crisper edge, let them bake a little longer. Because pumpkin cookies can stay very moist, it is best not to store them in a tightly sealed airtight container. Letting them breathe helps maintain a better texture after baking.
These Pumpkin Oatmeal Scotchies are a great dessert for fall gatherings, lunchbox treats, after-school snacks, or a simple weekend baking project. They have the comfort of oatmeal cookies, the sweetness of butterscotch, and just enough pumpkin spice to make them feel seasonal without being too heavy.
Other Pumpkin Recipes:
- Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Oatmeal
- Pumpkin Pie Dip
- Melt-in-Your-Mouth Pumpkin Cookies
Pumpkin Oatmeal Scotchies
Christy Denney
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup butter, slightly softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 Tablespoon vanilla
- 3 cups old fashioned oats
- 1 (11 ounce) package butterscotch chips
Instructions
-
Preheat the oven to 375°F. In a small bowl, combine the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
-
In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until light and fluffy. Gradually beat in the flour mixture until combined.
-
Stir in the old fashioned oats and butterscotch chips. The batter will be wet. For thicker cookies, chill the dough in the refrigerator for 30 to 60 minutes.
-
Drop rounded tablespoons of dough onto parchment-lined baking sheets. A cookie scoop works especially well because the dough is soft.
-
Bake for 7 to 8 minutes for chewy cookies or 9 to 11 minutes for crisper cookies. Make sure the centers are cooked through.
-
Let the cookies cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.
-
For best texture, avoid storing these cookies in an airtight container. Pumpkin cookies can become wet as they sit, so letting them breathe helps them stay at their best.
