Two Cups Flour

0 Place the pumpkin in a shallow bowl lined with paper towels. Then, gently blot  with additional paper towels to remove the moisture. Do this until the paper towel is lightly moistened and not soaked when dabbed onto the puree. Less moisture equal chewier cookies. 
2 In a medium bowl, stir together flour, oats, pumpkin spice, baking soda, and salt.
4 Using a separate bowl hand whisk pumpkin puree, melted butter, egg, vanilla, brown sugar, granulated sugar, and maple syrup until well combined.
6 Pour the pumpkin mixture into the flour mixture and stir together with large spoon.
8 Fold in butterscotch chips.
10 Place cookie dough in the fridge to chill for one hour. By chilling the cookie dough it allows the oats to soak up moisture and soften while accentuating the overall flavor.
12 Preheat the oven to 350 F (180 C) and line two cookie sheets with parchment paper.
14 Using a 2 Tbsp Ice Cream Scooper, measure and scoop dough onto cookie sheets.
16 Place cookies two inches apart. Gently flatten dough balls and shape into round cookies with your finger tips.
18 Bake for 16-18 minutes until crispy around the edges. They may still look soft, but will firm as they cool. Don't over bake!
20 Let pan cool for 5 minutes on wire rack, then transfer cookies from pan directly to wire rack. Cool for 10 minutes before eating.