pumpkin scotchies

by Patricia on October 24, 2009 · 8 comments

Pumpkin Oatmeal Scotchies

On the back of the package of butterscotch chips, there is a recipe for Oatmeal Scotchies. While I love oatmeal chocolate chip cookies, I am a sucker for butterscotch. I blame my dad for this. He got me hooked on Brach’s butterscotch discs. And butterscotch sundaes. And butterscotch pudding. Mmm, pudding. I had the best butterscotch pudding last week when Dan and I went to dinner at Bella Luna in Half Moon Bay. The gnocchi was good, but the Ghiradelli butterscotch pudding was… well… it took all of my strength not to lick the bowl clean.

Pumpkin Oatmeal Scotchies

I decided to take the oatmeal scotchies recipe and update it for fall. Plus I’ve been looking for things to pumpkinate (It was either pumpkinate or pumpkinize but I decided pumpkinate was better. I am the Pumpkinator. hehe). One of the great things about pumpkinating this recipe is it made it lighter — as in less fat. Woah. Who knew? I cut the butter and eggs in half and added 1 cup of pumpkin puree in its place. Though from the taste you wouldn’t guess it had any less butter.

Pumpkin Oatmeal Scotchies

Pumpkin Scotchies

Pumpkinate something today.

1 1/4 cup cups all-purpose flour
1 tsp. baking soda
1 1/2 teaspoon pumpkin spice
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup pumpkin puree
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package) butterscotch chips

  1. Preheat oven to 375 degrees
  2. Combine flour, baking soda, pumpkin spice, and salt in a small bowl. Set aside.
  3. Beat butter, sugar and brown sugar until fluffly. Add egg and vanilla extract. Then add pumpkin. Mix until well combined.
  4. Gradually beat in flour mixture. Stir in oats and butterscotch chips.
  5. Drop by rounded tablespoon (or with a cookie scooper) onto ungreased baking sheets (I like to line my baking sheets with a silpat or parchment paper to make cleanup easier).
  6. Bake for 10 to 14 minutes (it took 12 minutes in my oven but you should check them around 10 minutes to be safe).
  7. Cool on baking sheet for 2 minutes. Remove to a wire rack and cool completely.

{ 7 comments }

1 amy November 24, 2010 at 2:01 pm

These are super yummy! I love pumpkin in the fall, so I had to try them. My daughter is allergic to eggs, so instead of the egg in this recipe, I just dumped in the whole 15oz can of pumpkin. One thing I think I’d tweak though: I think maybe I don’t love butterscotch as much as you, :) so next time I make them (which I most certainly will!!) I’ll cut down on the butterscotch chips. That said, these super-sweet, rich little delights will be so fun to share with family over the weekend! Thanks for sharing!

2 Melissa November 9, 2009 at 8:07 am

Amazing – my favorites: cookies, butterscotch & pumpkin – all in one :) Thanks for sharing! I JUST made these & the smell in my house is DEEELISH! I added about 1/3 c. of ground flax seed as well as a healthy bonus ;o)

3 julie October 31, 2009 at 8:39 pm

Very wonderful blog Patricia. Thanks for sharing it in the class today! Also, loved your draft story about your “best meal ever” at Bella Vista. Super sweet.

4 joy the baker October 31, 2009 at 4:07 pm

mix pumpkin and butterscotch and i’m seriously your slave. true.

5 Bread and Jam October 27, 2009 at 6:46 am

Wow, what a great idea! I love pumpkin and I love scotchies and I am picturing the two together. Sounds so delicious. I actually may give these a try for Halloween this weekend. I love that there’s oats in them too.

6 Amanda October 25, 2009 at 6:40 pm

I’m a big butterscotch fan too. When I was little my dad would take us to a place called Dairy Dream (a Dairy Queen wannabe) and I would always get a vanilla cone dipped in butterscotch :) mmmmm

7 Brit Hammer October 25, 2009 at 2:19 am

Now THIS one I gotta try. Thank you, Great Pumpkinator…(cue Charlie Brown theme).

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