Begin by preparing your pumpkin for the cookie dough. Use paper towels to gently squeeze out any excess moisture from the pumpkin puree, ensuring it's not too watery. This crucial step will keep your Pumpkin White Chocolate Chip Cookies chewy rather than cakey. Set aside your pure pumpkin puree and get ready to mix the buttery goodness in the next step.

In a large mixing bowl, cream together the softened unsalted butter with granulated sugar and packed light brown sugar. Use a hand mixer or stand mixer to beat the mixture on medium speed for 2-3 minutes until it appears light and fluffy.

Add the vanilla extract, pumpkin puree, and one egg yolk to the creamed butter and sugars. Continue mixing on low speed until all ingredients are fully combined, forming a smooth mixture.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.

Using a spatula, gently fold in the white chocolate chips until they are evenly distributed throughout the cookie dough.

For the best texture, scoop out 2-tablespoon sized balls of dough and place them on a lined baking sheet. Alternatively, chill the entire bowl of dough in the fridge for about 30 minutes.

While your dough is chilling, preheat your oven to 350°F (175°C). Line another baking sheet with parchment paper to prepare for baking.

Once the oven is preheated, place the chilled dough balls on the prepared baking sheet, spacing them 2-3 inches apart for even baking. Bake for 9-12 minutes until the edges are golden brown.

After baking, gently tap the baking pan on a heat-safe surface to help the cookies settle. Allow the cookies to cool on the tray for 5-10 minutes before transferring them to a wire cooling rack.