1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight4 ounces pumpkin or butternut squash puree, canned or homemade In a medium bowl , combine the rolled oats, flour, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and softened butter. Combine by hand to smash the butter into the dry ingredients, until everything is coated and clumpy. Add the white chocolate and pecans and continue smashing to form a clumpy mix.
In the bowl of a stand mixer fitted with a paddle attachment, combine the brown sugar, butter, salt, baking powder, nutmeg, and vanilla. Mix on low to moisten, then increase speed to medium and beat until very soft, pale, and fluffy, about 8 minutes. Along the way, pause to scrape the bowl and beater with a flexible spatula as needed.While mixing on medium speed, add the egg and continue beating until smooth. Reduce speed to low, and add the pumpkin purée.
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