Pumpkin Oatmeal Scotchies

Holy Smokes!  I can't believe that it is almost time to flip my calendar to November.  I have been super busy lately, hence the scarcity of posts.  That is my excuse for why I have made it this far into Fall without posting any pumpkin recipes.  Shame on me!

But I promise the wait is worth it.  I made these yummy pumpkin oatmeal scotchies this weekend and had to share them ASAP.  Pumpkin is just perfect in any form this time of year.  But there is nothing cozier than warm cookies with the flavors of pumpkin, cinnamon, cloves, and nutmeg.  Then add the heartiness of oatmeal and the sweet deliciousness of butterscotch chips, and you have one amazing treat!

I made a pumpkin oatmeal cookie last Fall.  Then I saw this recipe from Two Peas and Their Pod that added butterscotch chips.  I wasn't always a big fan of butterscotch, but it has grown on me the last few years.  My mother-in-law makes delicious butterscotch oatmeal cookies.  Those have definitely been a help in getting me to like butterscotch.  So I couldn't pass on the opportunity to try adding butterscotch chips to a pumpkin oatmeal cookie.

And the result was everything I could have hoped for.  These might be my new favorite pumpkin cookie.  They are soft, chewy, and deliciously spiced. So if you like oatmeal butterscotch cookies, and you like pumpkin, and you like Fall, and you like puppies, and you breathe oxygen, you need to make these delicious pumpkin oatmeal scotchies.  'Tis the season!

Pumpkin Oatmeal Scotchies
Ingredients:
1 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla
1 cup pumpkin puree
3 cups old-fashioned oats
1 1/2 cup butterscotch chips
Directions:
Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  Set aside
Whisk flour, baking soda, cloves, cinnamon, nutmeg, and salt in a small bowl.  Set aside.
Beat butter and sugars until smooth and creamy.  Beat in egg and vanilla extract.  Add pumpkin and mix until combined.
Slowly add flour mixture.  Stir in oats and butterscotch chips.
Drop dough by the tablespoon onto prepared baking sheets.  Bake for 10-12 minutes or until the cookies are set and golden.  Remove cookies from oven and cool for 2 minutes before transferring to wire rack to cool completely.

Yields 2-3 dozen cookies
Recipe adapted from Two Peas and Their Pod