• Place pumpkin puree in the middle of a kitchen towel. Gather up edges of kitchen towel and gently squeeze pumpkin over a sink or bowl until all the liquid is squeezed out. Set pumpkin aside.
• Place butter and sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.
• Beat pumpkin, vanilla, oats, flour, pumpkin pie spice, and salt into butter mixture until dough is just combined. Wrap dough in plastic wrap and chill 2 hours or up to 6 days.
• Preheat oven to 350F and line a square 8-inch with parchment paper. Remove dough from refrigerator and pat in an even layer in pan. Prick dough all over with a fork.
• Bake shortbread at 350F 25-30 minutes until a light golden brown. Allow shortbread to cool completely on a wire cooling rack.

Salted Caramel

• Place sugar in a medium saucepan over medium heat and allow to melt. Once melted, whisk in butter and bring to a boil. Slowly add cream (carefully, it will splatter) whisking constantly and allow caramel to cook until golden brown and bubbly, about 3-5 minutes. Remove caramel from heat and mix in salt.
• Immediately pour caramel over cooled shortbread. Allow to set 10 minutes before slicing into bars and topping with additional flaky sea salt. Enjoy!