Preheat oven to 350° F and line two large baking sheets with parchment paper.
In a large mixing bowl, add the softened butter and brown sugar and beat on medium speed for 1-2 minutes until it's fluffy. (you can use a stand mixer or electric hand mixer)
½ cup butter, 1 cup brown sugar
Then add the pumpkin puree, egg, and vanilla extract and blend in completely. scraping down the sides of the bowl as you blend.
¼ cup pumpkin puree, 1 large egg, 1 teaspoon vanilla extract
In a separate bowl, add the oats, flour, baking soda, and pumpkin pie spice and mix together.
1 ½ cups old fashioned oats, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1 cup all-purpose flour
Gradually add the dry ingredients to the wet ingredient in batches and blend just until the dry ingredients are just barely mixed in, careful not to over-mix!
With a cookie scoop, scoop out 1 ½ tablespoons of batter and place it on the prepared baking sheets at 2 inches apart.
Bake for 12-14 minutes or the edges begin to brown.
Remove from the oven and tap the tray on the stove or counter a couple of times so they will set quicker.
Allow the cookies to cool completely on the cookie sheet.
Notes
Store at room temperature in an airtight container for 3-4 days. Add ½ cup of chocolate chips or white chocolate chips if desired.Add ½ cup of raisins or chopped pecans or walnuts if desired. Use unsalted butter if desired and add pinch of salt to the cookie batter.Use dark or light brown sugar for a softer chewier cookie.Use pure pumpkin puree and not the pumpkin pie filling.Use old-fashioned or quick cooking oats in these cookies. Old-fashioned oats have a chewier, more traditional oamteal cookie texture. Use gluten-free flour if desired.Make your own pumpkin pie spice easily.