Combine the melted butter and sugars in the bowl of your stand mixer fitted with the paddle attachment (you can also do this in a regular mixing bowl with a hand mixer). Mix the butter and sugar together until the sugar is mostly dissolved, then add in the vanilla extract and pumpkin puree until combined.
In a separate bowl whisk together the jello pudding mix (only the powder), flour, baking soda, salt and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients until fully combined and a thick dough forms. Add the chocolate chips and mix just until evenly distributed.
Line a baking sheet with a silicone baking mat or with parchment paper, then place large (2 tbsp) scoops of cookie dough on the baking sheet and gently press the cookies down to about 3/4 inch thick. (I like to add extra white chocolate chips to the top right before baking, just gently press them into the dough). Bake for 12 to 15 minutes or until lightly golden brown around the edges.
Let cool on pan for 5 minutes before removing to a wire rack to cool completely. Enjoy!