Preheat oven to 350F. Line a cookie sheet with parchment paper or a sil-pat and set aside.
In a medium-sized bowl, whisk together the flour, oatmeal, baking soda, spices and salt.
In the bowl of your stand mixer (or a large bowl if using a hand mixer,) cream the butter and sugars on medium-high until light and fluffy. Add the egg and vanilla and mix until well-combined and smooth. Stir in the pumpkin puree.
On low speed, gradually add the dry ingredients, mixing until just incorporated. Fold in cinnamon chips, and white chocolate chips.
Use a small cookie scoop to dollop cookie dough onto your prepared sheets, 2-3 inches apart. Bake for 12-16 minutes, or until cookies are golden brown around the edges. (I baked mine the full 16 minutes as I wanted those crispy edges.)
Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool.
Notes
*As I mentioned above, cinnamon chips are great in this recipe, but other chips, nuts, dried fruit can but switched out. I'd say that 2 cups total of mix-ins would be perfect!