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Cream the butter, light brown sugar, and granulated sugar in a mixing bowl using a stand or a handheld mixer on medium-speed. Add in the pumpkin puree and continue to mix on medium-speed.
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Slowly mix in the flour ½ cup at a time. With a plastic spatula fold in the pumpkin pie spice, baking soda, baking powder, and the white chocolate chips. Cover with plastic wrap and allow the dough to chill in the refrigerator for at least 2 hours, overnight is best.
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Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silicon baking mat. Spoon the dough cookie onto the cookie sheet, about 1 and ½ tablespoons. Press the cookie dough down a little bit on the top. Bake for 8-10 minutes.
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Allow the cookies to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.