Preheat oven to 350°F, line a baking sheet with parchment paper.

In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars on medium speed for 3-4 minutes.

Scrape down the bowl, and mix in the eggs one at a time. Stir in the vanilla and molasses.

In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry ingredients into the wet ingredients, and mix until just combined.

Scrape down the bowl again with a rubber spatula, and slowly mix in the rolled oats and pumpkin pie spice.

Scoop out dough with a large cookie scoop and place on the parchment lined baking sheets about 2 inches apart.

Bake for 10-12 minutes, until the edges are golden brown, its okay if the middles look slightly undercooked, they will finish cooking on the pan as they cool.

Allow to set for4-5 minutes before transferring to a cooling rack. Once completely cooled, store in a large zip lock bag on the counter.