Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes. You’ll notice it becoming pale and creamy to the touch.
Add the egg and continue to beat until fully incorporated, giving the batter a smooth, slightly glossy appearance.
Stir in the pumpkin puree until the batter is evenly combined and has a soft, thick consistency.
In a separate bowl, whisk together the sifted flour, cinnamon, ginger, nutmeg, and salt. This ensures even distribution of spices and prevents clumping.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until just combined. The dough will be thick and slightly sticky.
Fold in the chopped walnuts or pecans and white chocolate chips if using, distributing evenly throughout the dough.
Scoop tablespoon-sized portions of dough and roll into balls, placing them evenly spaced on the prepared baking sheet.
Gently flatten each ball slightly with the back of a fork or your fingers, pressing just enough to encourage even baking and a slightly cracked surface.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look just set but still soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool, revealing a soft, moist crumb.
Serve the cookies once cooled, enjoying their warm spices and tender texture with a cup of tea or coffee.
