Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Then, add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the white chocolate chips.

Scoop the Dough: Using a scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a little underdone, but they will firm up as they cool.

Cool: Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.