In a large mixing bowl, add the pumpkin puree, coconut sugar and softened coconut oil. Using a hand mixer or stand mixer, combine on medium speed for 2 minutes. Add the pastured egg and vanilla and mix again.
To the pumpkin mixture, add the gluten free flour, pumpkin pie spice, baking powder, baking soda and sea salt. Mix on low speed until just combined.
Add the white chocolate chips and stir by hand.
Using a medium sized (2 tablespoon) cookie scoop, place the dough on the parchment paper. On the baking pans linked above, I will do 2 rows of 4 with a row of 3 in the middle to create enough space.
Place in the oven and bake for 14-16 minutes. Do not under bake the cookies or they will be wet when they cool down. Best eaten the same day!