Pumpkin Butterscotch Oatmeal Cookies


  • 1 cup butter-flavored shortening (such as Crisco)
  • 3/4 cup packed brown sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups old-fashioned oats
  • 1 cup butterscotch chips


Preheat oven to 350 degrees F (175 degrees C).

Sign up now and get up to
50% OFF


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.