1. Prepare Pumpkin Puree: Using paper towels or a clean tea towel, wrap the pumpkin puree in a few layers and squeeze out as much excess liquid as possible. This is crucial for texture!

2. Cream Butter & Sugars: In a large bowl with an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes until fully combined and fluffy, scraping down the sides of the bowl as necessary.

3. Add Wet Ingredients: Mix in the vanilla extract, the prepped pumpkin puree, and the egg yolk until just combined.

4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon or pumpkin pie spice.

5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Fold in Chocolate Chips: Gently fold in the white chocolate chips with a spatula until evenly distributed.

7. Chill Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. For even baking, you can pre-scoop the dough into 2-tablespoon balls before chilling.

8. Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

9. Scoop & Bake: Place the chilled dough balls onto the prepared baking sheet, keeping them 2-3 inches apart as they will spread.

10. Bake & Tap: Bake for 9-12 minutes, or until the edges begin to lightly brown and the centers are still slightly soft. Remove from oven and immediately tap the pan on top of the oven or a heat-safe surface a few times to help the cookies settle and create crinkly tops.

11. Cool: Let the cookies cool on the baking tray for 5-10 minutes to firm up. Then, transfer them to a wire rack to finish cooling completely. Enjoy!