Pumpkin Butterscotch Cookies
Pumpkin butterscotch cookies are a brown butter and pumpkin based cookie dough filled with oats and butterscotch chips. They're chewy and sweet, and have the perfect flavors of fall.
Ingredients
- ½ cup (113.5 g) butter browned and cooled completely
- ¼ cup (55 g) brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (122.5 g) pumpkin puree blotted to become ⅓ cup (80g)
- 1 large egg yolk room temperature
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ cups (105 g) all-purpose flour
- 1 cup (110 g) old fashioned oats pulsed with a blender 4-5 times
- ¾ cup (127.5 g) butterscotch chips
- flaked sea salt
Instructions
- Start by browning the butter. You'll take ½ cup of butter (one stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool completely.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Measure out ½ cup of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like ⅓ cup (80g).
- Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment and mix together. Add pumpkin, egg yolk and vanilla and mix again.
- In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice and cinnamon. Add flour mixture to bowl and mix on low, being careful not to overmix.
- In a small blender or food processor pulse the oats 4-5 times until they become a mixture of oats and oat flour. Add this to your cookie dough and mix again. Fold in butterscotch chips.
- Scoop the dough into large balls, I like to use a ⅓ cup cookie scoop. Top with a few extra butterscotch chips and sprinkle with a bit of flaked salt if desired.
- Bake the cookies for 11-14 minutes. You don't want to see any shiny dough in the middle of the cookie. Allow cookies to cool on the pan before moving to a cooling rack to hold their shape.
Video
Notes
Blotting the pumpkin beforehand is what helps these cookies to become less cakey and more chewy.
With browning the butter and blotting the pumpkin, everyone will have slightly different results. If your dough feels crumbly before scooping, add 1-2 tablespoon extra pumpkin in until it feels like a smoother cookie dough consistency.
Pulsing the oats gives these cookies a nice hearty texture with bits of oat in every bite.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 223kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 248mgPotassium: 66mgFiber: 1gSugar: 22gVitamin A: 1857IUVitamin C: 0.5mgCalcium: 18mgIron: 1mg
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