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    You are in: Home / Recipes / Pumpkin Oatmeal Butterscotch Cookies Recipe
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    Pumpkin Oatmeal Butterscotch Cookies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Ypsi's Note:

    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.

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    Serves: 24-36



    Units: US | Metric


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

    Ratings & Reviews:

    • on October 21, 2008


      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Oatmeal Butterscotch Cookies

    Serving Size: 1 (40 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 234.0
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 7.5 g
    Cholesterol 29.1 mg
    Sodium 198.3 mg
    Total Carbohydrate 31.4 g
    Dietary Fiber 1.4 g
    Sugars 20.8 g
    Protein 2.4 g

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