Pumpkin Oatmeal Scotchies

Hey y'all! If cozy fall flavors and chewy, buttery cookies make your heart happy, these Pumpkin Oatmeal Scotchies are about to be your new go-to bake. They're packed with warm spice, wholesome oats, and ribbons of butterscotch for that nostalgic, caramel-kissed bite—perfect for bake sales, potlucks, or a quiet night in with tea. Let's get cooking!

Why You’ll Love These Pumpkin Oatmeal Scotchies

• Chewy centers and lightly crisp edges with rich butterscotch in every bite.
• Balanced sweetness and warm spices that scream fall without being overpowering.
• Simple pantry ingredients and quick prep for a weeknight or weekend bake.
• Kid-approved and potluck-perfect—they travel and store like a dream.
• Make-ahead friendly: bake now or freeze dough for fresh cookies later.

Ingredients for Pumpkin Oatmeal Scotchies

• 1 ½ cups (188g) all-purpose flour
• 2 cups (200g) old-fashioned rolled oats (not quick oats)
• 1 teaspoon (5g) baking soda
• ½ teaspoon (3g) fine sea salt
• 2 teaspoons (6g) pumpkin pie spice
• ½ teaspoon (1.5g) ground cinnamon
• ½ cup (113g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup (120g) pumpkin puree, blotted to remove excess moisture
• 1 cup (170g) butterscotch chips
• Optional: ½ cup (60g) chopped pecans or walnuts

How to Make Pumpkin Oatmeal Scotchies

Step 1: Prep for Pumpkin Oatmeal Scotchies

Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper. Place the pumpkin puree on a few layers of paper towels and gently blot to remove excess moisture (don’t squeeze hard). Re-measure to ensure you have a full ½ cup (120g) after blotting.

Step 2: Mix the dry base

In a large bowl, whisk together the flour, rolled oats, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.

Step 3: Whisk the wet for pumpkin oatmeal butterscotch cookies

In a separate bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy, about 30 seconds. Whisk in the egg yolk, vanilla, and blotted pumpkin puree until fully combined.

Step 4: Bring it together

Pour the wet ingredients into the dry and fold with a spatula just until no dry streaks remain. Fold in the butterscotch chips and nuts (if using). Cover and chill the dough for 30 minutes to help the cookies hold their shape.

Step 5: Scoop and bake Pumpkin Oatmeal Scotchies

Using a #40 cookie scoop (about 1 ½ tablespoons), portion dough onto prepared sheets, spacing 2 inches apart. Gently flatten each mound to about ¾-inch thick. Bake one sheet at a time for 11–12 minutes, until edges look set and lightly golden while centers appear slightly soft.

Step 6: Cool and set

Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. They’ll firm up as they cool, giving you that perfect chewy texture.

Notes for Pumpkin Oatmeal Scotchies Success

• Measure flour the right way: spoon and level for accuracy to avoid cakey cookies. Great guide here: King Arthur Baking’s flour measuring tips.
• Use old-fashioned rolled oats, not quick oats, for the best hearty chew and structure.
• About pumpkin: canned pumpkin puree can vary in moisture; blotting ensures consistent texture. Learn more about pumpkin season and varieties from the USDA.

Variations: Pumpkin Oatmeal Butterscotch Cookies

• Chocolate-Butterscotch Swirl: Use ½ cup (85g) butterscotch chips + ½ cup (85g) dark chocolate chips.
• Maple Pecan: Add ½ teaspoon maple extract and swap in ½ cup (60g) toasted pecans.
• Gluten-Free: Use certified gluten-free oats and a 1:1 gluten-free baking flour blend; let dough rest 10 extra minutes after mixing.

Required Equipment

• 2 rimmed baking sheets
• Parchment paper
• Mixing bowls (1 large, 1 medium)
• Whisk and rubber spatula
• #40 cookie scoop (about 1 ½ tablespoons)
• Wire cooling rack

Storage & Make-Ahead for Pumpkin Oatmeal Scotchies

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerated: Up to 1 week; bring to room temp before serving for best texture.
• Freeze Baked Cookies: Freeze in a zip-top bag up to 3 months; thaw at room temp or warm 2–3 minutes at 300°F (149°C).
• Freeze Dough Balls: Scoop, flatten slightly, flash-freeze 1 hour, then bag for up to 2 months; bake from frozen at 350°F (177°C) for 12–14 minutes. Handy tutorial: How to Freeze Cookie Dough (The Kitchn).

Serving & Pairings

• Pair with hot coffee, chai tea, or a cold glass of milk to highlight the cozy spices.
• Make dessert plates with a scoop of vanilla ice cream and a drizzle of warm caramel.
• Finish with a light sprinkle of flaky sea salt right after baking to balance sweetness.

Pro Tips for Perfect Fall Oatmeal Butterscotch Cookies

• Blot the pumpkin: excess moisture causes cakiness and extra spread—a quick blot equals chewier cookies.
• Underbake slightly: pull at 11–12 minutes when centers look just set; they’ll finish on the sheet for that soft-chewy bite.
• Make-ahead magic: freeze portioned dough and bake fresh. Step-by-step guide here: Freezing Cookie Dough.

FAQ: Your Cookie Questions, Answered

Can I use fresh pumpkin instead of canned?
Yes—roast and puree sugar pumpkins for best flavor. Drain or blot the puree well to match the thicker consistency of canned pumpkin before measuring ½ cup (120g).

Do I have to chill the dough?
Chilling for 30 minutes is highly recommended. It firms the butter and hydrates the oats, helping Pumpkin Oatmeal Scotchies bake thicker with chewier centers.

Why are my cookies cakey?
Likely too much flour or too-wet pumpkin. Spoon-and-level your flour, blot the pumpkin, and avoid overmixing once the flour goes in.