Pumpkin Butterscotch Scotchies

Glad I took a picture of these cookies when I did because there are only three cookies left now! This is a family favorite cookie recipe with a little fall twist! We hope you enjoy them as much as we do. I know I will most likely be making another batch this weekend!


  • 1 1/4 cup all purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 2 sticks grass fed butter, softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cup old fashioned oats, we used Bob’s Red Mill oats
  • 2 cups butterscotch chips


  1. Preheat the oven to 375 degrees. Line your baking sheets with parchment paper.
  2. Combine your flour, baking soda, salt, cinnamon, and pumpkin pie spice. I like to whisk it in a bowl that’s easy to eventually pour into the other ingredients.
  3. Beat the butter, and both sugars in a large bowl. Add in the eggs and vanilla until well combined. Then slowly add in the flour mixture, little by little.
  4. Fold in your oats and butterscotch chips with a spatula until well combined. IMPORTANT: if possible let your dough sit in the refrigerator for about an hour before baking. I really think this helped my cookies stay fluffy and well put together!
  5. Use a one inch cookie dough scoop to place your cookies on the parchment covered baking sheets. Bake for 9-10 minutes, then let the cookies cool before placing them on your plate.
  6. Try not to eat them all in one sitting LOL!


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