Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until smooth. Stir in the pumpkin puree and vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Fold in the optional white chocolate chips or chopped nuts if desired.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Scoop out tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie. Bake for 10-12 minutes.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.