Pumpkin Oatmeal Butterscotch Cookies

Total Time
Prep 10 mins
Cook 15 mins

A more "autumnal" spin on a recipe I found for pumpkin-chocolate chip cookies. This is a huge hit and the colors are really pretty too.

Ingredients Nutrition


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

Although I am not baker, I had a craving for something pumpkin and cookies seemed like the answer. These did not disappoint, for me or anyone that tried them. I was too lazy to trek to the basement freezer to pull out the whole wheat flour and used all all-purpose for the cookies. I also used traditional oats instead of quick-cooking oats. The end result is the perfect blend of cake-like cookie with the oats providing the right amount of texture and the butterscotch chips add just a bit of sweetness. These are so good that after sharing with my nephew and his family, I got a text the next morning telling me that they were awesome. :)

Ms B. October 20, 2008