Oatmeal Pecan Pumpkin Scotchies
Packed with butterscotch, nuts, and oats, this simple cookie is the perfect thing bake this fall.
This is a sweet simple little cookie that is perfect for the fall munchies.
Just blend oatmeal, raisins (optional), butterscotch morsels, pecans, and pumpkin pureé with flour, sugar, pumpkin pie spice, butter, and a few pantry staples to make a warm and wonderful cookie you will want to have around all fall.
Chilling the cookie dough is key to this recipe. Letting the dough rest overnight improves it even more. Try adding dark chocolate chips for an over-the-top cookie.
It’s Fall y’all!
Enjoy!
Other Fall Cookies to enjoy:
- Brown Butter Pecan Cookies
- Bourbon Oatmeal Cowboy Cookies
- Brown Butter Chocolate Chip Cookies with Pecans
- Brown Sugar Bars
Ingredients
- 2 cups old-fashioned oats- do not use quick oats
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp Kosher salt
- 1 cup (2 sticks) butter, softened
- 2 large eggs
- 1 tsp vanilla bean paste or vanilla extract
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 cup pumpkin pureé
- 1 cup pecans, chopped
- 1 ½ cups butterscotch morsels
- ½ cup raisins, optional
Instructions
- In a large bowl, combine oats, flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- In the bowl of a stand mixer, combine butter and sugars. Cream until light and fluffy on medium-high speed. Add in eggs, vanilla, and pumpkin pureé on low to combine. Fold the dry ingredients into the butter-sugar mixture. Combine until just mixed- do not overmix. Fold in the pecans, raisins, and butterscotch morsels.
- Cover and chill the dough at least 30 minutes. Preheat the oven to 350 degrees while the dough chills. Line cookie sheets with parchment paper.
- Using a small cookie scooper, scoop out the dough (apprx. 1 1/2 heaping tablespoons), pressing the cookie dough with the back of a wet spoon to flatten the tops slightly. Bake at 350 for 12-15 minutes. Cool the cookies for 2 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Nutrition
Calories: 300kcal
