In a large bowl, combine oats, flour, baking soda, pumpkin pie spice, cinnamon, and salt.

In the bowl of a stand mixer, combine butter and sugars. Cream until light and fluffy on medium-high speed. Add in eggs, vanilla, and pumpkin pureé on low to combine. Fold the dry ingredients into the butter-sugar mixture. Combine until just mixed- do not overmix. Fold in the pecans, raisins, and butterscotch morsels.

Cover and chill the dough at least 30 minutes. Preheat the oven to 350 degrees while the dough chills. Line cookie sheets with parchment paper.

Using a small cookie scooper, scoop out the dough (apprx. 1 1/2 heaping tablespoons), pressing the cookie dough with the back of a wet spoon to flatten the tops slightly. Bake at 350 for 12-15 minutes. Cool the cookies for 2 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.