Cream together butter and sugars until creamy and combined.
Beat in eggs and vanilla extract.
Sift together pudding mix, flour, baking soda, salt, pumpkin spice seasoning, cinnamon, ginger, and cloves.
Mix dry ingredients into creamed butter/sugar mixture until combined.
Mix in butterscotch chips.
Scoop about 1-2 tablespoons of cookie dough and roll into a ball. Place on parchment-lined cookie sheet, leaving 2 inches between each cookie.
Bake for 8 minutes. Remove from oven and cool for several minutes. Transfer cookies to a cooling rack.
Notes
You can easily make these cookies ahead of time. Prepare the cookie dough the night before baking your cookies and store it in your refrigerator, wrapped tightly in plastic wrap.
You can also store cookie dough in the freezer for up to 3 months. Either wrap the entire batch of cookie dough tightly in plastic wrap to store OR freeze your cookie dough in balls that can then be stored in Ziploc bags, easy for you to bake as many cookies as you wish whenever you want without having to thaw out all of the dough.
Roll your cookie dough into smooth balls before baking for a smooth cookie finish. Otherwise, simply scoop the dough straight onto the cookie sheets.
Use a cookie scoop (aff) for uniform-sized cookies to ensure that your cookies all bake evenly.
You could use unsalted butter in the cookie mixture, but I suggest you increase the salt quantity listed in the recipe. Salt in baking is often an afterthought, yet it’s essential for drawing out flavors!