Preheat the oven to 350°F.

Line your cookie sheets with parchment paper and set them aside.

In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until evenly combined.

In a separate large mixing bowl, add the softened butter, brown sugar, granulated sugar, and dry pudding mix.

Using an electric hand mixer or stand mixer, cream the ingredients together until well combined.

Add the pumpkin puree and vanilla extract. Continue mixing until incorporated.

Gradually add the dry ingredients to the pumpkin mixture, mixing just until a cookie dough forms.

Fold the white chocolate chips into the dough until evenly distributed.

Using a tablespoon or cookie scoop, drop portions of cookie dough onto the prepared baking sheets, leaving space between each cookie.

Bake for 8–10 minutes.

Remove the cookies from the oven and let them cool on the baking sheet for several minutes before carefully transferring them to a wire cooling rack.

Allow the cookies to cool completely before storing.