Oh where do I start with this one. Years ago, my husband found a recipe for butterscotch chip pumpkin cookies. They were amazing. Soft and fluffy cookies with a flavor combination I never forgot – pumpkin and butterscotch. Who knew? We made batch after batch, gorging ourselves on this tasty treat and then….the recipe got lost. Misplaced. Gone. It might have happened when we moved. I don’t know. But fall came around and Rob said “hey, remember those butterscotch chip pumpkin cookies we used to make?” and I thought YES. YES I remember! And from that moment on I was on a mission to make it happen again – but this time, in a gluten free way.
This is a simple recipe to make and one that’s great for the kids to get involved in. The batter is on the loose side so little hands can stir without trouble. My kids think the canned pumpkin looks disgusting but after it was all baked they went nuts for it. I find butterscotch chips to be a little on the sweet side so I kept the sugar at minimum for this recipe. If you switched to dark chocolate chips then you might want to up the sweetness a little. I used a mix of almond and oat flours here but you could likely get away with all almond flour or all oat flour with good results.
Now that this recipe is safely tucked away here we won’t need to worry about enduring another fall without butterscotch pumpkin cookies. Why do we save these treats for fall anyway? Canned pumpkin is available all year long. I think we should have these anytime of the year! If you don’t have a skillet, you could bake this in a square glass pan just as easily and cut it up into bars. I’ve been sneaking wedges of this cookie nearly every time I set foot in the kitchen. I don’t even feel guilty. But if you wanted to make a big splash you could pop this still warm from the oven skillet cookie on the table and put some heaping scoops of ice cream on top then scoop the soft, warm cookie out into bowls. Oh man. Seriously divine.
- 1 cup canned pumpkin (not pie filling!)
- ½ cup melted coconut oil (or oil of choice)
- 2 eggs
- ½ cup coconut sugar (or brown sugar)
- 1 cup oat flour (certified gluten free if that's important for you)
- ½ cup quick oats (same note as above)
- ½ cup almond flour or almond meal
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp baking powder
- 1 cup butterscotch chips
- Decoration (optional)
- 2 tbsp chocolate chips
- 2 tbsp heavy cream
- Preheat oven to 350
- Preheat skillet over med/low heat
- In a large bowl, mix wet ingredients well.
- Add sugar and stir until well incorporated.
- Add flours, spice, salt and baking powder
- Stir well.
- Add chips and stir just to incorporate
- Pour batter into warmed skillet and spread evenly
- Bake in the oven approx 35 min or until a toothpick comes out clean from the center.
- To decorate:
- In a small microwave safe bowl, microwave chocolate and cream in 10 second bursts until chocolate is melted. Stir well and drizzle over the top