I love the fall, and I wanted to make a pumpkin cookie. This is a moist, sweet, spicy cookie. It stays soft.

My favorite recipe for messing with is the Nestlé’s Tollhouse cookie, minus the chocolate chips plus whatever it is I want to add. This is the recipe I invented on purpose, in contrast to the one I invented by accident by forgetting to add the pumpkin: Spice Cookies with White Chocolate Chips. Both are delicious.

Pumpkin Spice White Chocolate Chip Cookies

1 cup butter (two sticks), softened

3/4 cup brown sugar, packed

3/4 cup sugar

1/2 teaspoon vanilla

2 eggs

3 large Tablespoons canned pumpkin

2 1/4 cup flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

8 to 12 oz. white chocolate chips

Drop spoonfuls on a cookie sheet and bake at 350 until set and slightly brown at edges.