butterscotch pumpkin cookies

Butterscotch.
Toasty pecans.
Oatmeal.
and...
Pumpkin, naturally.

And all in a cookie!

Want a closer look?  Look at that texture?  Chewy, soft, tender...

Mmmm...
It's Day #6 here in Pumpkin Week at the GD kitchen.  And I couldn't go a whole week without some sort of cookie, right?  Do you know me?  I found a few recipes while I was browsing online for some sort of yummy cookie but all of them lacked...something.  Solution?  Cram everything I love into one poor cookie.  That's why it seems that I was a little ADD whilst coming up with this recipe.  I was thinking, "oh, poor readers.  To have to deal with this ridiculous cookie recipe."  But surprisingly, it came out great!  All the flavors really blend and add to the overall taste.  You have sweetness from the butterscotch, crunch from the pecans, creaminess from the pumpkin and chewiness from the oatmeal.  Perfect!  Go get started!

Butterscotch Pumpkin Cookies

Makes about 2 dozen.

1 1/2 cups oatmeal
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup pumpkin puree, excess water squeezed out (place in a clean kitchen towel and squeeze)
1 cup butterscotch chips
1 cup chopped pecans, toasted

Preheat your oven to 350*. 
Combine oats, flour, baking soda, cinnamon and salt and set aside.
In a large bowl, cream together butter and sugars until smooth. 

Beat in egg and vanilla and then stir in pumpkin puree.  Gradually stir in the dry ingredients until well blended.

Mix in chips and nuts by  hand. 

Drop by rounded spoonfuls onto ungreased baking sheets.

Bake for 12-14 minutes or until golden brown.  Allow cookies to cool for 5 minutes on baking sheet before removing to a wire rack to cool completely.  Enjoy!