Cream together with an electric mixer until light and fluffy.
Add in the egg, vanilla, and pumpkin puree.
Mix again to combine.
In another bowl, add the flour, salt, baking soda, and pumpkin pie spice.
Whisk together to combine.
Add the flour mixture to the butter mixture.
Mix together until smooth.
Add the white chocolate chips.
Fold together until well combined.
Chill the dough in the fridge for at least 2 hours.
Using a medium sized cookie scoop (or two rounded tablespoons), assemble cookies on the baking sheet, allowing a few inches spaced between each cookie for them to grow.
Bake at 375 degrees F for 10 minutes and allow to cool completely on the baking sheet before transferring to a wire rack.
Serve and enjoy!
Notes
Extended Chilling: You can let the cookie dough chill for up to 2 days in advance if you desire. Longer chilling times can enhance the flavor as the ingredients meld together.Overnight Preparation: Making the cookie dough in the evening and chilling it overnight is a great way to have freshly baked cookies to enjoy throughout the day.Storage: These cookies can be stored at room temperature in an airtight container for 3-5 days. Beyond that, they may become less fresh. For the best taste, enjoy them while they're still fresh.Freezing: These cookies freeze well. You have two options: flash-freeze them on a cookie sheet for an hour before transferring to an airtight container with wax paper between layers to prevent sticking, or lay them directly in an airtight container. They'll stay good in the freezer for up to 3 months.