Chewy Pumpkin Oatmeal Butterscotch Cookies


DSC_0404 It's Tuesday, and around here that means it's time to share with you the latest in my "12 Weeks of Pumpkin" series.   This week I have a delicious recipe to share with you from the Baker Chick... Chewy Pumpkin Oatmeal Cookies... Um, sign me up!

I made these yesterday to take to a DIY blogger party that I went to (more details later this week), adding butterscotch chips as my special ingredient.  The Baker Chick added cinnamon chips, which sounds amazing, but unfortunately I was unable to find, the Butterscotch chips worked rather nicely.  I also added crushed walnuts to my version as I love nuts in my oatmeal cookies.

Super easy to make and equally delicious!  If you're a pumpkin lover like me, give them a try.  I promise, you won't be disappointed.




  • 2 cups all-purpose flour
  • 1½ cups old-fashioned oats
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. grated nutmeg
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 cup butterscotch chips*
  • 1/2 cup crushed walnuts*


  1. Preheat oven to 350F
  2. Add flour, oatmeal, baking soda, spices and salt to a medium bowl and whisk together
  3. Mix butter and sugars on medium-high until light and fluffy; add the egg and vanilla, mixing until smooth; add pumpkin puree and stir
  4. Add dry ingredients gradually, mixing along the way;  fold in butterscotch chips, and walnuts
  5. Roll dough into small balls, place on a parchment paper lined cookie sheet, then flatten with the backside of a spatula;  bake for 12-16 minutes, or until cookies are golden brown around the edges
  6. Let cool for 5 min., then enjoy!







{recipe via: the Baker Chick with slight additions}