I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking for these pumpkin Jello cookies.

In a mixing bowl, I beat 1 cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar with a hand mixer for 2–3 minutes until light and creamy, creating a tender base for this Fall Cookie Treat.

I add a 3.4 oz package of dry pumpkin spice pudding mix, 2 eggs, and 1 tsp vanilla extract to the butter mixture, beating until smooth to infuse these chewy spice cookies with flavor.

In a separate bowl, I whisk 2¼ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp pumpkin pie spice to combine evenly, ensuring consistent rise and taste in these pumpkin Jello cookies.

I gently mix the dry ingredients into the wet mixture with a spatula until just combined, avoiding overmixing. I fold in 2 cups white chocolate chips for a sweet, creamy Pumpkin Spice Jello Cookies texture.

I scoop 1–2 tbsp portions of dough, placing them 2 inches apart on the baking sheet. I press 3–4 extra white chocolate chips onto each dough ball for a bakery-style look in these chewy spice cookies.

I bake for 8–9 minutes until edges are set but centers are slightly soft. I cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely for perfect chewy spice cookies.