Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until well combined. Set this dry mixture aside.
Step 3: In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened room temperature butter, brown sugar, and granulated sugar for about 3-5 minutes until the mixture is light, fluffy, and pale in color.
Step 4: Beat in the vanilla extract and eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Step 5: Reduce your mixer speed to low and gradually add the reserved flour mixture to the wet ingredients. Mix just until the flour is combined and no dry streaks remain. Be careful not to overmix the dough.
Step 6: Gently fold in the white chocolate chips and pumpkin spice chips by hand until they are evenly distributed throughout the cookie dough.
Step 7: Scoop about two tablespoons of dough per cookie onto your prepared baking sheet, leaving about two inches between each cookie to allow for spreading.
Step 8: Bake for 10-14 minutes, or until the edges are golden brown and the centers are set but still look soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.