Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Butterscotch Pumpkin Oatmeal Cookies that are about to become your new seasonal obsession! Imagine biting into a soft, chewy cookie that perfectly captures the warmth of fall, with the rich sweetness of butterscotch and the comforting essence of pumpkin. These aren't just cookies; they're a culinary experience that will make your taste buds dance and your home smell like a bakery dream.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add pumpkin puree to the butter-sugar mixture and mix until fully incorporated, scraping down the sides of the bowl to ensure even blending.
- In a separate bowl, whisk together all-purpose flour, rolled oats, baking soda, and ground cinnamon to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in butterscotch chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients: Ensure butter and pumpkin puree are at room temperature for smoother mixing and better cookie texture.
- Don't overmix the dough: Mix just until ingredients are combined to keep cookies tender and prevent tough cookies.
- Chill the dough: For even more flavor development, refrigerate the dough for 30 minutes before baking.
- Use a cookie scoop for uniform cookies: This ensures consistent size and even baking.
- Watch baking time carefully: Cookies continue cooking on the hot sheet after removal from the oven, so remove them when edges are just golden.
- Store properly: Keep cookies in an airtight container to maintain their soft, chewy texture.
- For extra indulgence, try toasting the oats before adding them to the dough for a deeper, nuttier flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
