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1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup milk
1 cup canned pumpkin puree
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
3 1/2 cups quick oats
1/2 cup caramel or butterscotch chips (optional)
In a medium saucepan over medium heat, melt the butter.
Stir in the sugars and milk, and bring the mixture to a boil.
Allow it to boil for 2 minutes, stirring constantly.
Remove the saucepan from heat, and stir in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
Quickly fold in the quick oats and caramel or butterscotch chips (if using) until the mixture is fully combined.
Drop spoonfuls of the mixture onto wax paper or parchment paper in desired size.
Allow the cookies to cool and set for about 20 to 30 minutes.
