Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Set aside.
In a mixing bowl, mix flour, quick oats, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Place pumpkin puree in a bowl. Use a paper towel to soak some of the liquid out.
2 ½ cups All-purpose flour, 1 ½ cups Quick oats, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, 1 ½ teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg
Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 3 minutes. Add in vanilla, pumpkin puree, and egg yolk. Mix until just combined.
1 ¼ cups Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 cup Pure pumpkin puree, 1 Egg yolk, 1 cup Unsalted butter
Add in the dry ingredients. Mix until just combined.
Use a 2oz (2 Tablespoons) cookie scoop and scoop heaping cookie dough balls. Place 6 cookie dough balls per cookie sheet. Flatten the cookie dough balls slightly.
Bake for 14-16 minutes. The cookies are done baking when the edges are lightly golden brown. Let them sit on the cookie sheet for 5 minutes. Then, transfer to a cooling rack.