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
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.