Preheat your oven to 350 F.

In a medium bowl, whisk together the egg, sugar, coconut oil vanilla, and pumpkin puree.

In a separate bowl, mix together the flour, spices, salt and baking soda.

Fold the dry ingredients into the wet and mix until a dough forms.

Add in your chopped walnuts and white chocolate chips, and mix well.

Scoop 2 tbsp worth onto a baking sheet lined with parchment paper, about 1” apart from one another. I used two scoops using a small cookie scoop.

Gently flatten the tops. Bake for 10-11 minutes.

Remove from oven and let cool for 10-15 minutes.

Keep stored in an air-tight container in a cool place, or refrigerate for 2 weeks.

The cookies can be frozen for up to 3 months.