In a medium mixing bowl add the butter, brown sugar and sugar. Use a hand mixer to beat together until light and creamy. Add in the dry vanilla pudding mix, vanilla extract, and eggs and continue to mix until well incorporated.
In a separate bowl combine your flour, baking soda, pumpkin pie spice, and salt.
Add your dry ingredients to your wet ingredients and mix with a spoon until just combined. Add the white chocolate chips and stir.
Line a baking sheet with parchment paper and drop rounded cookie dough on the paper, about 1 to 2 tablespoons for each cookie. Space each ball out by about 2 inches.
Add about 3 to 4 extra white chocolate chips to the tops of each rounded tablespoon of cookie dough before putting them in the oven
This is the most important part: It is better to under cook these cookies just a bit so I suggest cooking each batch at 350°F for 8 to 9 minutes, or until you can see the bottoms are slightly brown. You definitely don't want to wait till these cookies are browned on the top or they will be overdone.
Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
TIP: These cookies should be a little undercooked. I usually cook each batch for 8 to 9 minutes since these cookies are meant to be soft.TIP: Pumpkin pudding tends to be a seasonal flavor. If you can’t find a box of pumpkin spice pudding mix in your local grocery store or are making these cookies at a different time of year, you can substitute vanilla pudding or white chocolate pudding.TIP: A medium cookie scoop would make the perfect size cookie dough balls.TIP: Do not overcook these cookies! You want them slightly undercooked because the texture of the final product should