Step‑by‑Step Instructions

• Prepare the pumpkin purée by wrapping it in paper towels and squeezing out excess liquid.
• Cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy.
• Incorporate the drained pumpkin purée, vanilla extract, and egg yolk into the creamed mixture until smooth.
• Gradually mix in the all-purpose flour, baking soda, baking powder, salt, and cinnamon until just combined.
• Fold in the white chocolate chips gently until evenly distributed.
• Chill the dough in the refrigerator for about 30 minutes.
• Preheat your oven to 350°F (175°C) and prepare your baking sheet.
• Shape and arrange the cookie dough balls on the prepared baking sheet, spacing them apart.
• Bake for 9-12 minutes, watching for the edges to brown slightly.
• Cool the cookies on the baking sheet for 5-10 minutes before transferring to a cooling rack.