1. 1. Preheat your oven to 350°F and line baking sheets with parchment paper.

2. 2. In a large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined.

3. 3. In a separate bowl, whisk together the flour, baking soda, pumpkin spice instant pudding mix, cinnamon, pumpkin pie spice, and salt.

4. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.

5. 5. Roll the dough into 1.5-inch balls and coat them in the topping mixture of sugar and cinnamon.

6. 6. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.

7. 7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

8. 8. Enjoy these soft, pumpkin-spiced cookies with a delightful burst of white chocolate in every bite!