Pumpkin Butterscotch Pretzel Cookie Cups

If you’ve noticed some display changes around here, don’t worry, it’s not your browser.u00c2u00a0 Bashful Bao is currently undergoing some tweaks to develop a better mobile and tablet (as well as desktop) interface and we’re measuring reader feedback on the different layouts.u00c2u00a0 So, go about your food blog loving business as I know you do and things will be back to normal soon!


I wish I could say that things will be getting back to normal for me soon, but I’m definitely not anyway near normalcy, and I’m wondering if/when I ever will be.u00c2u00a0 The littlest things set me off, and they come out of nowhere–a random thought while I’m driving home from work, a smile from an elderly woman while I’m running an errand in the mall.


I’m not trying to fill this space with negative thoughts or energy, so let’s segue into something a little more cheerful: a photo montage of my Nana and me.u00c2u00a0 You’ll notice that I’m fairly young in these photos-Nana stopped wanting to have pictures taken of her as she got older , and preferred to be on the other end of the camera.

nana 2

Anyway, these are the memories I’m holding onto. u00c2u00a0Nana and her ridiculously large glasses and layered necklaces, bringing me poofy white outfits before my tomboy years came to pass.


I would say that my Nana would have loved these little oatmeal cookie cups, but honestly, Nana would have loved anything I post about here.u00c2u00a0 Or at least that’s what she would have told me.


But it’s hard not to love ramekins filled with oatmeal pumpkin cookie dough that’s been studded with pretzel bits and butterscotch morsels, baked until just set and topped with whipped cream and pumpkin caramel sauce, isn’t it?


I thought so too.

Two Years Ago: Apple Crisp Pie

One Year Ago: Pappardelle with Roasted Mushroom & Garlic Sauce

Pumpkin Butterscotch Pretzel Cookie Cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes six 6oz ramekin cookies


  • 1 ½ cups old fashioned rolled oats
  • ½ cup all-purpose flour, plus 2 tablespoons flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup pumpkin puree
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup crushed pretzel pieces
  • ½ cup butterscotch morsels
  • Whipped cream and pumpkin caramel sauce[http://www.bashfulbao.com/2013/11/pumpkin-caramel-sauce/] for serving


  1. Preheat the oven to 350 degrees F. Grease six 6oz ramekins with cooking spray and set aside.
  2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt (or dump everything in the bowl and give it a few stiff shakes). Set aside.
  3. In a large bowl, cream together the butter, sugar, and sugar until smooth. Add the egg, pumpkin puree and vanilla and beat until smooth.
  4. Carefully add the dry ingredients, beating only until blended. Stir in the pretzel pieces and butterscotch morsels.
  5. Take about 1/3 cup of cookie dough and press it into each ramekin. Place the ramekins on a large baking sheet and bake for 10-12 minutes or until the cookies are golden around the edges, but still soft in the center. Don’t overbake them, you want a nice, soft center! Remove from oven and let cool slightly. Top the cookies with a whipped cream and caramel sauce and serve warm.
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Adapted from Two Peas and Their Pod

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  • December 1, 2013 - 2:29 am | Permalink

    These look delicious! I’m sorry to hear about your grandmother, and hope you’re able to find some peace during this hard time. Thanks for sharing this lovely recipe.

    • bashful_bao
      December 1, 2013 - 7:29 am | Permalink

      Thanks Elizabeth! I really appreciate your comment!!

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