Pumpkin Oatmeal Butterscotch Cookies Recipes

Steps:

• 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
• Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
• Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
• Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

Steps:

• Cream butter and sugars.
• Beat in egg and vanilla.
• Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
• Stir in creamed mixture alternately with pumpkin.
• Fold in chips.
• Drop by Tbsp onto greased cookie sheets.
• Bake at 350 degrees for 15 minutes or until lightly browned.