Oatmeal Pecan Pumpkin Scotchies

Packed with butterscotch, nuts and oats, this simple cookie is the perfect cookie to 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 !


Wondering what to do with all than canned pumpkin you bought?

Oatmeal Pecan Pumpkin Scotchies-

  • 2 cups old fashioned oats- do not use quick oats

  • 1 3/4 cups all purpose flour

  • 1 tsp baking soda

  • 1 1/2 tsp pumpkin pie spice

  • 1/2 tsp cinnamon

  • 1/2 tsp Kosher salt

  • 2 sticks butter, (1 cup) softened

  • 2 large eggs
    1 tsp vanilla bean paste or vanilla extract

  • 3/4 cup granulated sugar

  • 3/4 cup light brown sugar, packed

  • 1 cup pumpkin pureé

  • 1 cup pecans, chopped

  • 1 1/2 cups butterscotch morsels

  • 1/2 cup raisins, optional

I love golden raisins and put them in almost every cookie recipe I can.

Method- Prep time 45 minutes (includes chilling time) Baking time- 15 minutes

  • 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. Pre-heat 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 a the back of a wet spoon to flatten the tops slightly.
    Bake at 350 for 12-15 minutes. Cool cookies for 2 minutes before transferring to a wire rack to cool completely.
    Store in an airtight container.
Cookies and cold milk- yes please
Chilling this dough for 30 minutes is key.

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