Gluten-Free Salted Pumpkin Oatmeal Butterscotchies

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Normally I prefer to alternate sweet and savory recipes. But I had some leftover pumpkin puree, and instead of freezing it (or worse, tossing it out), I decided to make cookies and share the recipe with you. Waste not, want not, right?

This recipe is a riff on my famous (among friends) Salted Oatmeal Butterscotch Cookies. Add some pumpkin and spices and you’ve got yourself the perfect little autumn cookie. Bring these to your bake sales, bring them to the office, tuck them in your kids lunches…or, if you’re like me, hide them in the pantry so you don’t have to share them. They go so well will my morning coffee. I’m an adult so I can have cookies for breakfast if I want, okay??!? (I just won’t let the kids see). Plus with all those healthy oats and pumpkin puree, they are practically a health food. Ahem.

5 from 1 reviews
Salted Pumpkin Oatmeal Butterscotch Cookies
Prep time
Cook time
Total time
Ever since I tasted a Salty Oat Cookie (a lightly salted, thick oatmeal cookie) in Cape Cod, I have been salting my oatmeal cookies on the outside rather than on the inside. And these spicy, cakey cookies are no exception. Make sure you use Hershey's Butterscotch Chips, as they are the only ones I know of that are gluten free. Or feel free to substitute white or dark chocolate as well. This recipe will also work with regular AP flour, just make sure to omit the xanthan gum.
Serves: 3 dozen
  • 1 cup gluten-free all-purpose flour blend
  • ½ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 teaspoon xanthan gum
  • ½ cup (one stick) butter, room temperature
  • ½ cup granulated sugar
  • ½ packed brown sugar
  • ½ cup pumpkin puree
  • 1 extra large egg
  • ½ teaspoon vanilla extract
  • 1½ cups GLUTEN FREE old fashioned rolled oats
  • 1 cup HERSHEY'S BRAND butterscotch chips (they are the only ones that are gluten free)
  • Maldon salt for sprinkling (or other coarse sea salt)
  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Whisk flour, baking soda, spices and xanthan gum together in a medium bowl. In another large bowl cream the butter with the sugars. Whisk in the pumpkin, egg and vanilla extract until smooth. Stir in the dry ingredients and beat until fully incorporated.
  3. Stir in the oats and butterscotch chips. Spoon out the cookie dough into balls (about 1 tablespoon each) and place on the prepared baking sheets about 2 inches apart. Sprinkle each lightly with Maldon salt.
  4. Bake for 15-18 minutes, or until lightly golden brown. The cookies will be puffy and soft.

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  1. Alison,

    I would love to make these but I am allergic to oats. any suggestions on substitutions? Thanks!

    1. Tammy Parkinson says:

      You can use crushed rice checks.

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