Pumpkin Butterscotch Oatmeal Cookies

Pumpkin Butterscotch Oatmeal Cookies
  • 1 cup butter-flavored shortening (such as Crisco®)
  • 3/4 cup packed brown sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups old-fashioned oats
  • 1 cup butterscotch chips


  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Bake in the preheated oven until light golden brown, 8 to 10 minutes.

05/16/2018
Pumpkin Butterscotch Oatmeal Cookies, recipe PT15M PT1H 5 455 calories

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