Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper and set aside. In a medium mixing bowl, combine all the dry ingredients (not the sugars) with a whisk. Set bowl aside while preparing wet ingredients. Using a hand held mixer or a stand mixer, add butter and mix until a little fluffy. Add in the sugars, pumpkin puree, vanilla, and egg. Mix until all ingredients are combined and has a smooth texture. Slowly add in the dry ingredients with a large spoon. Stop the mixer and scrape down sides with a rubber spatula. Mix until all ingredients are incorporated. When finished, take the spatula and dig down into the bowl to make sure all wet ingredients are mixed with the dry. Add in chopped white chocolate or white chocolate chips. Chill the batter covered in the fridge for about 30 to 45 minutes. Check to see if the batter can be rolled into balls. If too soft, place back in fridge until you have the right texture. Take out and with a medium cookie scoop, make a ball and place on palm to roll each one out. Place 12 balls on each cookie sheet. You can place a couple more white chocolate chips on top of each cookie dough and gently press down just a little to make sure the chips stay in place. If using the chopped chocolate, chopped smaller pieces for this step.Bake for about 10 to 12 minutes or until lightly browned on the bottom of each cookie and edges are lightly browned. Let cool on cookie sheet for just a couple of minutes, then, slide the parchment paper onto a cooling rack. Cookies can be eaten in about 10 minutes when they are slightly warm or cooled completely. Recipe note: Cookies are best eaten the same day they are baked. Otherwise you can store leftovers in an airtight container on the counter up to 2 days or in the fridge up to 4 days.  Enjoy!