Pumpkin Oatmeal Butterscotch Cookies
The CSA Share this past week began the transition into fall. Cold weather crops started to creep in though the tomatoes and peppers are still holding on. As August closed and September began to pass, the farms pumpkins came into season which meant I came home last week with two large pumpkins and no real love for pumpkin anything.
I wasn’t going to let them go bad, and it’s still too early for jack-0-lanterns, so I set about getting them roasted and puréed so I could freeze what I could. I figured that even if I didn’t like pumpkin that much, someone does, and I could pawn off some on them. Flash Forward to the end of the day Sunday when I’ve run out of Vac & Seal bags on my 4th quart of purée, with still more pumpkin to process. There is no way I’m going to be able to pawn off 16-20 cups of pumpkin purée on people, and it became apparent that I was going to have to learn to like pumpkin.
I don’t like pumpkin pie. I don’t love pumpkin soup. I really didn’t know where to start.
Enter Pumpkin Cookies.
Pumpkin Butterscotch Oatmeal Cookies
Note: I have made this recipe with both weight and volume measure. I’ve included my weight measures for those who use weight. Volume Measure is approximate.
2c all-purpose flour (250g)
1 ½ c quick oats (120g)
1tsp baking soda
½ tsp ground cinnamon
3 cloves, ground
3-5 berries of allspice, ground
½ tsp kosher salt
2 sticks butter, unsalted (226g)
1c sugar (200g)
1c packed brown sugar (200g)
1c homemade pumpkin purée*
1 tsp vanilla extract
1 ½ c butterscotch morsels (200g)
*canned pumpkin tends to be a bit thicker than homemade, you may need to adjust your dry ingredients if using canned.
PREHEAT oven to 350° F. Lightly grease or parchment baking sheets.
COMBINE flour, oats, baking soda, cinnamon, allspice, cloves and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in morsels. Drop by rounded tablespoons onto prepared baking sheets.
BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Adapted from Pumpkin-Oatmeal Raisin Cookies