Pumpkin Oatmeal Butterscotch Cookies

1 cup butter, softened
1 1/2 cups brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups flour
1 cup oats (I use traditional oats because they are firmer than quick-cooking.)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon mace
1/2 teaspoon ground ginger
1 1/2 cups butterscotch chips

Cream butter and sugars.
Beat in egg and vanilla.

Add the pumpkin.
Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl. 

Slowly add the flour mixture to the creamed mixture.
Fold in chips.
Drop by tablespoon (I use a cookie scoop.) onto greased cookie sheets.
Bake at 350 degrees for 15 minutes or until lightly browned. (2 dozen cookies)