New and different take on an old classic!
½ cup unsalted butter (1 stick), softened
½ cup light brown sugar
¼ cup granulated sugar
1 Tbsp vanilla extract
1 ½ cups old fashioned whole, rolled oats (not instant or quick-cook)
1 cup all-purpose flour
½ cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon ground nutmeg
½ teaspoon baking soda
Pinch salt, optional
1 ½ cups butterscotch chips, chocolate chips or dried cranberries, optional
In the bowl of a stand mixer with a paddle attachment (or large bowl with a hand mixer), combine the egg, butter, sugars, and vanilla and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl and add the oats, flour, pumpkin, cinnamon, pumpkin pie spice, nutmeg, baking soda and salt, if using, to taste.
If desired, add butterscotch chips, chocolate chips or dried cranberries and beat to incorporate.
Using a medium scoop, form dough mounds. Place dough mounds onto a plate and refrigerate for at least 3 hours or up to 5 days.
Preheat oven to 350 °F. Line two baking sheets with parchment. Place dough on baking sheets, spacing about 2 inches apart. Flatten mounds slightly to ensure even cooking. Bake for 8 to 10 minutes or until edges are set and tops are just barely set. Cookies firm up as they cool.