In the bowl of a stand mixer, beat together the softened butter, brown sugar, and molasses until light and fluffy. Add in the egg, vanilla, and pumpkin spice, and beat until incorporated.

Mix in the flour, baking soda, and salt, and mix until a dough forms. Stir in the white chocolate chips, and refrigerate for at least 30 minutes, until dough is solid enough to handle.

When ready to bake, preheat oven to 375F. Prepare a baking sheet with parchment or a silicone liner.

Using a medium cookie scoop or a tablespoon, make walnut-sized balls of dough, and roll them in the granulated sugar. Place on baking sheet, then sprinkle with a few drops of water to facilitate the cracking.

Bake for 10-12 minutes, until the cookies have spread and cracked, and are lightly browned.

Let cool slightly and enjoy!