Begin by preparing your pumpkin puree to ensure the cookies have the perfect texture. Place the puree on paper towels, fold them over, and squeeze gently to remove excess moisture. Set aside.

In a mixing bowl, add the softened unsalted butter along with both sugars. Beat the mixture on medium speed for about 2-3 minutes until it's light and fluffy.

Add the prepared pumpkin puree, egg yolk, and vanilla extract. Mix on low speed until fully incorporated.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add this dry mix into your wet batter, stirring gently until just combined.

Fold the white chocolate chips into the cookie dough until evenly distributed.

Chill the dough in the refrigerator for about 30 minutes to prevent excessive spreading.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet.

Bake for 9-12 minutes, until the edges are golden brown and the centers are set but soft.

Allow the cookies to cool on the baking tray for 5-10 minutes, then transfer to a cooling rack.