In a medium-size mixing bowl sift together the flour, pudding mix, baking soda and salt. Set aside.
In a large mixing bowl using an electric mixer cream together the butter, cream cheese, sugar and vanilla. Beat until fluffy and pale yellow in color, around 2 minutes.
Add the eggs one at a time beating well after each addition.
Lower the speed of the mixer and add the dry ingredients to the creamed butter and sugar. Continue mixing until fully combined.
Mix-in candy corn and white chocolate chips by hand until evenly distributed in the dough. Place into an airtight container and chill for 2 hours or overnight.
To bake: Preheat the oven to 375°F. Liberally spray (3) 24 cup mini cupcake pans with cooking spray. Set aside.
Use a Tbsp or small cookie scoop to divide the dough between the mini muffin cups.
Bake for 10-12 minutes or until lightly golden.
Cool in the pan for 5 minutes then carefully run a knife around the edge of each cookie cup to loosen. Place one candy corn on each and cool for another 5 minutes in the pan then carefully remove to a cooling rack to cool completely.
Store in an airtight container. Place each in a seasonal mini muffin liner for serving, if desired.