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Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.
In a large bowl, beat the butter with the sweeteners until lightened and fluffy, about 2 minutes. Beat in the egg, pumpkin puree, and vanilla until well combined.
Add the almond flour, gelatin, pumpkin pie spice, baking soad, and salt and beat until well combined. Stir in ¼ cup of the white chocolate chips by hand.
Roll the dough into balls about 1 ¼ inches in diameter and place 3 inches apart on the prepared baking sheets. Press down to about ½ inch thick with the palm of your hand. Press the remaining chips into the tops of the cookies.
Bake about 15 minutes, switching the positions of the two pans partway through baking. The cookies should be golden brown around the edges but still very soft.
Remove and let cool completely on the pans.