Butterscotch Pumpkin Oatmeal Cookies

Make Cookie Dough
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 yolk, vanilla, brown sugar, and granulated sugar until well combined.
6 Pour the dry mixture into the pumpkin mixture and mix together with a spatula to make a soft cookie dough. Fold in the butterscotch chips.
Rest and Scoop Cookie Dough
10 Rest the cookie dough in the bowl covered with plastic wrap for 30 minutes. You don't need to refrigerate before baking.  The butter will firm slightly and the oats will absorb some of the moisture. You can also pop the cookie dough in the fridge until ready to bake for up to 3 days. Let cold dough come to room temp some before scooping.
Bake
12 Preheat the oven to 350℉ (180℃) and line a cookie sheet with to layers of parchment paper.
14 Using a large cookie scoop, measure and scoop 65 gram dough balls onto a parchment paper lined cookie sheet. Spacing 2-3 inches apart. The dough will be a little soft and sticky.
16  I like to bake six cookies at a time. Gently flatten each one into a thick round circle using your finger tips or a spatula.
18 Bake for 17-19 minutes on the middle rack until browned on the edges. They may still look soft in the very center, but will firm as they cool. Don't over bake! If you have a cookie that's a little misshapen, just push it back into a round shape with a spatula while it's still warm.
20 Place the pan on a wire cooling rack for 10 minutes, before transfer cookies from the pan directly to the wire rack to cool completely.