Pumpkin Butterscotch Oatmeal Cookies recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup butter-flavored shortening (such as Crisco®) ¾ cup packed brown sugar ¾ cup pumpkin puree ½ cup white sugar 2 eggs 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 ½ cups old-fashioned oats 1 cup butterscotch chips
Nutrition Info
- 231.3 caloriescarbohydrate: 27.9 gcholesterol: 15.5 mgfat: 12 gfiber: 1.3 gprotein: 2.5 gsaturatedFat: 4.2 gservingSize: -sodium: 86.9 mgsugar: 15.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Butterscotch Oatmeal Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy, add eggs and vanilla extract and beat until smooth.
Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed, slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
Bake in the preheated oven until light golden brown, 8 to 10 minutes.