Preheat the oven to 350℉. Line a baking sheet with Silpat or parchment paper. Set it aside.

Cook the fresh pumpkin purée in a small saucepan over medium heat for about 5 minutes, or until the pumpkin has thickened and water has evaporated. If using canned pumpkin, you can more than likely skip this step.

In a medium-sized bowl, combine GF flour with baking powder, baking soda, and spices. Whisk together until thoroughly combined.

In a large mixing bowl or stand mixer, beat the butter and the sugars. Next, add the pumpkin, egg, and vanilla to the creamed butter mixture. Mix on medium speed until all of the ingredients are combined thoroughly.

Slowly add the dry ingredients to the wet ingredients. Once the batter is thoroughly combined, add in the white chocolate chips and mix until just combined. Cover the bowl and refrigerate the cookie dough for at least 30 minutes.

Using a cookie scooper (or tablespoon), scoop out the cookie dough onto the lined baking sheet. Grease the back of a spoon and then use the spoon’s back to flatten the cookie dough a bit.

Bake the cookies for 14 minutes or until they are golden brown. Remove the cookies from the cookie sheet and gently place them on a cooling rack to cool for 5 minutes.