Soft & Chewy White Chocolate Chip Pumpkin Cookies (Gluten and Refined Sugar Free)

Whisk together 1/2 cup of melted butter and 1/2 cup of coconut sugar until smooth. Add an egg yolk, 1 tsp of vanilla, and 1/4 cup of pumpkin purée (the key is to wring out the liquid from it) and mix. Mix in 1 cup of flour (I used @bobsredmill gf mix), 1/2 tsp of baking soda, 1 tsp cinnamon, and a pinch of salt. Fold in 1/2 (heaping) cup of white chocolate chips. Add dough to a lined baking sheet and cook on 350°F for 12 minutes!