Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar for about 2 minutes until creamy.

Add in the eggs, pumpkin spice instant pudding mix, and pure vanilla extract; beat until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.

Fold in the white chocolate baking chips with a spatula.

Using a medium cookie scoop, form balls of dough and place them 2 inches apart on the baking sheet. Bake for 12-14 minutes.

Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to a wire rack.