Prepare the white chocolate bark. In a microwave-safe bowl, combine the white chocolate and coconut oil. Melt in 15-second increments, stirring in between, until smooth. Add the vanilla and cream cheese, then stir until fully combined and silky. Spread the mixture onto a parchment-lined tray and freeze until ready to use.

Brown the butter. In a small saucepan over low heat, melt the butter. It will start to bubble and crackle—stir occasionally as it cooks. Once the bubbling subsides and the butter begins to turn golden brown (watch closely, it burns fast!), remove from heat immediately. Pour into a small bowl and let cool to room temperature.

Preheat the oven to 350°F. Mix the wet ingredients. In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Stir with a spatula until light in color and well incorporated. Add the pumpkin purée and mix until the sugar has dissolved and the texture is smooth and glossy.

Add the dry ingredients. To the same bowl, add the flour, baking soda, salt, and spices. Gently fold to combine. The dough may look dry at first—keep pressing and folding until it comes together into a cohesive dough.

Add the white chocolate. Remove the white chocolate bark from the freezer and chop it into chunks. Fold into the dough until evenly distributed. Using a two-tablespoon scoop, portion out 2 to 2 ½ tablespoons of dough, roll into balls, and flatten slightly between your palms. Place on a parchment-lined baking sheet, spacing them a few inches apart. (You may need to bake in two batches.)

Bake the cookies. Bake for 12 minutes, then gently tap the baking pan against the oven rack to de-puff the cookies. Continue baking for another 4 minutes. Remove from the oven and tap the pan lightly on the counter before letting the cookies cool on the sheet for a few minutes. Transfer to a wire rack to cool completely. Enjoy!