Pumpkin Butterscotch Oatmeal Cookies

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!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 231 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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