Pumpkin Oatmeal Scotchies

Being as it's almost Thanksgiving, I had to sneak in one more pumpkin-related post since I know that for many the flavors will soon be shifting to peppermint, chocolate, and gingerbread. Around our place, we actually seem to bake with pumpkin through Christmas with pumpkin desserts often making an appearance at the family Christmas gatherings. Either way, if you are looking for an easier, more portable dessert to take to a gathering, these cookies definitely fit the bill.

If you have read any of my previous cookie posts, you have heard me profess my love for oatmeal scotchies before. Sure there are lots of other wonderful cookies out there, but oatmeal scotchies definitely take the cake (err.. cookie?) for me. They are my favorite. Hands down. So what happens when you combine oatmeal scotchies with this pumpkin cookie recipe that we devoured? Pure seasonal cookie genius! The thanks for these babies goes completely to Maria from Two Peas and Their Pod and her recipe can be found here. She's also got several other pumpkin recipes in her post if you're still looking for your pumpkin fix. Enjoy!

(Printable Recipe)

Pumpkin Oatmeal Scotchies
From Two Peas and Their Pod

Ingredients:
1-1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon 
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. unsalted butter, at room temperature
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 large egg
1 tsp. vanilla
1 c. pumpkin puree
3 c. old-fashioned oats
1-1/2 c. butterscotch chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat and set aside.

Whisk together the flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt in a small bowl. Set aside. In a separate bowl, beat butter and sugars until smooth and creamy. Add egg and vanilla extract. Mix well. Next, add the pumpkin puree and mix until combined. Slowly add in the flour mixture. Mix until just combined. Stir in oats and butterscotch chips. 

Drop dough by tablespoons onto the prepared baking sheets. Bake for 10-12 minutes or until the cookies are set and beginning to turn golden. Cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely. 

Yield: 2-1/2 dozen cookies

P.S. Please excuse my pictures in this post. The cookies really are much better than they look; just check out Maria's pictures! The lack of natural lighting is really getting to me - it was completely dark at 5:30 tonight which leaves no hope for any sunlight left after school =(