Pumpkin Scotchies

Pumpkin Scotchies







Yield: 4 dozen







2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1 cup butter, slightly softened

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 cup pumpkin puree

1 Tablespoon vanilla

3 cups old fashioned oats

1 (11 ounce) package butterscotch chips



Preheat oven to 375° F. Combine flour, baking soda, salt, pumpkin pie spice, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl until light and fluffy. Gradually beat in flour mixture. Stir in oats and morsels. Batter will be wet. For thicker cookies, chill cookie dough in the fridge for about 30-60 minutes.



Drop by rounded tablespoon onto parchment lined baking sheets. A cookie scoop works great here because the batter is on the wet side. Bake for 7 to 8 minutes for chewy cookies or 9 to 11 minutes for crisp cookies.



Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely.



It's best to not store cookies in an airtight container. Pumpkin recipes tend to get "wet" as they sit and it's better to let them breathe.



jackie austin