Pumpkin Butterscotch Oatmeal Cookies recipe

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Ingredients

1 cup butter-flavored shortening (such as Crisco®)
¾ cup packed brown sugar
¾ cup pumpkin puree
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 ½ cups old-fashioned oats
1 cup butterscotch chips

Nutrition Info

231.3 calories
carbohydrate: 27.9 g
cholesterol: 15.5 mg
fat: 12 g
fiber: 1.3 g
protein: 2.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 86.9 mg
sugar: 15.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy, add eggs and vanilla extract and beat until smooth.

  3. 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.

  4. Bake in the preheated oven until light golden brown, 8 to 10 minutes.

Recipe Yield

48 cookies

Recipe Note

I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!

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