Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

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

Add the egg, pumpkin puree, and vanilla extract to the mixture, and beat until well combined.

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

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.

Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.

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.