Pumpkin Oatmeal Butterscotch Cookies

I realize it's summer but just bear with me for a second.
Pumpkin is one of the greatest ingredients for baking. It adds a special twist and extra moisture. Thanks to the convenience of canned pumpkin, these delicious baked goods can be made all year long.
These cookies are perfectly soft and just melt in your mouth.
These will be a hit no matter what the crowd. Trust me.
Pumpkin Oatmeal Butterscotch Cookies
Adapted from Blue-Eyed Bakers

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 3/4 cup butterscotch chips
  • 10 tablespoons butter, softened
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 egg whites
  • 2/3 cup canned pumpkin
  • 1 cup oats
  • 1 cup semisweet chocolate chips
Preheat over to 350.
In a food processor pulse together flour, baking soda, baking powder, spices, and butterscotch chips are finely ground.

In a separate bowl, cream butter and sugars until fluffy. Add egg whites and pumpkin until combined. Add the flour mixture and stir. Add oats and chocolate chips. Mix until combined.

Cover and refrigerate for at least one hour.
Drop by tablespoon of dough onto greased baking sheets two inches apart.

Bake for 12-15 minutes or until cookies are golden. Cool and enjoy.

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