Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, pumpkin puree, brewed coffee, and vanilla extract to the butter-sugar mixture and mix until combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips until evenly distributed.
Drop spoonfuls of cookie dough onto the prepared baking sheet about two inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
