Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
In a stand mixer, or large bowl with handheld mixer, cream together the butter and sugars for about a minute, until smooth.
Add in the pumpkin puree, egg, and vanilla. Mix until just combined.
In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie seasoning.
Slowly add the flour mixture to the wet mixture. Beat on low/medium speed until combined.
Fold in the oats.
Using a cupcake scoop, drop spoonfuls onto the cookie sheet, being careful to leave enough space for the next step.
Spray a spatula with cooking spray and use it to press down on each cookie to flatten it to about 1/2 inch, since this recipe does not cause it to spread on its own. (See notes section for a picture before they are baked.)
Bake for 14 to 16 minutes. Enjoy!
