Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results.

Beat in the eggs one at a time, then stir in the vanilla.

Add the pumpkin puree and mix until just combined. Do not overmix.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

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

Stir in the white chocolate chips.

Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.