Combine flour, baking powder, espresso powder, salt, cinnamon, ground ginger, nutmeg, allspice, and chopped crystallized ginger into a medium size bowl. Whisk well to combine and set aside.
Place butter, granulated sugar and brown sugar into your mixer fitted with the paddle attachment. Mix until the mixture is fluffy; about 1-2 minutes on medium speed.
Add the eggs one at the time, mixing well between each addition. Add pumpkin puree and vanilla. Mix well.
Slowly add the flour mixture into the bowl and incorporate just until combined. Stir in the white chocolate chips.
Place the bowl into the refrigerator to chill dough for about 30 to 45 minutes. This will make the dough easier to work with.
Once chilled, split the dough in half and place each half onto a cookie sheet lined with parchment paper or a silicone baking mat. Press down on the dough to shape into logs. PRO TIP: wet your hands with water or use cooking spray to keep the dough from sticking to your hands.
Bake for 30 minutes at 350℉. Remove from the oven and let the logs cool on the cookie sheets for 15 minutes. Lower the oven temperature to 325℉.
Once cooled for 15 minutes, slice logs into cookie slices. Place each cookie, cut side down, onto the baking sheet and bake for 10 minutes.
Remove cookies from the oven, turn them over to the other cut side and bake for an additional 10 minutes.
Remove cookies from the oven and let them cool on their cookie sheet for 5 minutes before moving to a cooling rack.
Cool completely before dipping or enjoy as-is. Store in a container on the counter. Can also be frozen for later enjoyment.
Notes
*3-3/4 tsp pumpkin spice can be substituted for the cinnamon, ginger, allspice & nutmeg (flavor may differ slightly)