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Categories:
flour baking soda salt pumpkin pie spice cinnamon butter sugar brown sugar eggs pumpkin puree vanilla oats butterscotch chips
Viewed: 65 - Published at: 5 years agoIngredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 12 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 12 teaspoon cinnamon
- 1 cup butter, slightly softened
- 34 cup sugar
- 34 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 tablespoon vanilla
- 3 cups old fashioned oats
- 1 (11 ounce) package butterscotch chips
Method
- 1.Preheat oven to 375 F. Combine flour, baking soda, salt, pumpkin pie spice, and cinnamon in small bowl.
- Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl until light and fluffy.
- Gradually beat in flour mixture.
- Stir in oats and morsels.
- Batter will be wet.
- For thicker cookies, chill cookie dough in the fridge for about 30-60 minutes.
- 2.Drop by rounded tablespoon onto parchment lined baking sheets.
- A cookie scoop works great here because the batter is on the wet side.
- Bake for 7 to 8 minutes for chewy cookies or 9 to 11 minutes for crisp cookies.
- **My cookies were still raw at 11 minutes; my cookie scoop must be bigger than the writer of this recipe; took more like 18 minutes for crisp, not overdone cookies.
- Watch cooking time carefully.
- 3.Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely.
- 4.It's best to not store cookies in an airtight container.
- Pumpkin recipes tend to get "wet" as they sit and it's better to let them breathe.
