In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

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

Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.

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

Fold in the white chocolate chips with a spatula or wooden spoon.

Cover and refrigerate the dough for 30 minutes to help prevent spreading.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop the dough into 1.5-tablespoon portions and place 2 inches apart on the baking sheets.

Bake for 10–12 minutes or until the edges are set and centers look slightly underdone.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.