After yesterday’s flopped pumpkin bread I still had two-thirds a can of pumpkin left to use. With that in mine I searched for a recipe that would use some of the other ingredients already in-house and came up with this one.
- 1 c. butter, softened
- 1 c. brown sugar
- 2 c. granulated sugar
- 2 c. canned pumpkin (not pie filling)
- 2 eggs
- 2 tsp. vanilla
- 2 tsp. cinnamon
- 1 tsp. salt
- 4 c. flour
- 2 c. quick oats
- 1 tsp. baking soda
- 2 c. butterscotch chips
- Cream butter and sugars together until light and fluffy. Beat in egg and vanilla. Add pumpkin and stir well. Add dry ingredients and stir until combined.
- Drop by large spoonfuls onto cookie sheet lined with parchment paper and greased with cooking spray. Bake at 350 degrees for 15 min. Cool 10 min. on the pan then remove and cool on cooling rack.
Note: These cookies stick like crazy. That’s why I suggest parchment paper greased with cooking spray.
I didn’t really have any expectations of this recipe when I set out to make these cookies. Namely, I just wanted to use up the rest of the canned pumpkin. I had high hopes because I like butterscotch chips and oatmeal. Luckily I chose the right recipe to use the rest of the canned pumpkin. I could tell from tasting the delicious sticky cookie dough that the cookies would turn out amazing, and I was right. The flavor is not overly pumpkin-y and the butterscotch chips and oatmeal unexpectedly complement the pumpkin flavor. You would be crazy not to try this recipe!