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Pumpkin Butterscotch Oatmeal Cookies The Best Recipes

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Pumpkin Butterscotch Oatmeal Cookies

"I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!"

Ingredients :

  • 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

Instructions :

Prep : 15M Cook : 24M Ready in : 25M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
  • 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.
  • Bake in the preheated oven until light golden brown, 8 to 10 minutes.

Notes :

  • You can use more or less of the pumpkin puree or oatmeal depending on the consistency you desire. You can also add 1/2 teaspoon nutmeg with the cinnamon for extra spice.

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