Line a baking sheet or with parchment paper or place on kitchen counter.

In a medium saucepan add the butter, sugars, milk, and pumpkin spice. Stir over medium high heat until everything is melted together. Let them mixture come to a rolling boil and boil for exactly two minutes. Remove from heat.

Stir in the pumpkin, oats, and vanilla until well combined.

Using a scoop, drop the mixture onto the prepared cookie sheet. give them a gentle press with the back of a spoon. If you are adding pecans, press them into the cookie. Brush on the optionanal shimmer dust.

Allow them to cool at set before serving. If you prefer a firmer cookie, place them in the freezer for a few minutes.

Store for up to two weeks in an airtight container in the refrigerator.