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®
- 0.75 cups packed brown sugar
- 0.75 cups pumpkin puree
- 0.5 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2.5 cups old-fashioned oats
- 1 cup butterscotch chips
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
-
3
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.
-
4
Bake in the preheated oven until light golden brown, 8 to 10 minutes.
Nutrition Facts
Per serving
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