Pumpkin Oatmeal Scotchie Cookies

These Pumpkin Oatmeal Scotchie Cookies are the perfect combination of pumpkin, oatmeal, cinnamon and butterscotch chips. 

My all time favorite cookie is  Oatmeal Scotchies.  Yum! There is just something about those butterscotch chips that I love so much. Since pumpkin is in season, I've been trying to figure out new ways to incorporate it into different recipes. My youngest son loves pumpkin anyway I can bake it.His favorite is Pumpkin Patch Pancakes and my Pumpkin Bread. 

Carson could eat both of those everyday if I made them. I took a chance and added some pumpkin to my favorite cookie recipe and Pumpkin Oatmeal Scotchies were born. How can you go wrong with pumpkin, cinnamon, oatmeal and butterscotch chips. It just seemed like the perfect fit.

My oldest son thought I was nuts adding pumpkin to cookie dough. He told me that I was going to ruin a good cookie recipe. I told him to just give it a chance and see, because you never know you just might like it. 

I added about 3/4 a cup of pumpkin an the remaining ingredients and then tasted the cookie dough. It was really good I think you can go as much as a 1 cup of pumpkin. I did not add any additional sugar.

The only thing I increased was the vanilla extract, but that was  the only change I made. When the cookies were baked and cooled, I called in my pumpkin taste tester in and he gave the cookies a thumbs up. I thought they tasted awesome and the pumpkin along with the butterscotch chips were the perfect combination.

Pumpkin Oatmeal Scotchies
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Ingredients:

1 1/4 - cups all-purpose flour
1 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2-  cup butter or margarine, softened
3/4 - cup granulated sugar
3/4 - cup packed brown sugar
1 - large egg
1 - cup fresh or canned pumpkin puree
1 - teaspoon vanilla extract
3 - cups quick or old-fashioned oats
1 - 11-oz. pkg Nestle Butterscotch Chips (about 1 2/3 cups)

Directions:
Preheat oven to 375° F. Combine the flour, baking soda, salt, cinnamon and pumpkin pie spice in small bowl. 

Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl or use a stand mixer with the paddle attachment.

Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto un greased baking sheets. 

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Inspired by: The Very Best Baking