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

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy.

Add the canned pumpkin, egg, and vanilla extract to the mixture. Blend until smooth and well combined.

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

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.

Fold in the white chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden and the centers appear set but still soft.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.