Liz’s Kitchen: Taylor Swift’s Pumpkin Chocolate Chip Cookie Recipe
You might not LIKE her music, but you will LOVE her cookies! While this isn't a recipe that she thought of it was one that is her go-to which is how I found it! This are so delicious not just because of the pumpkin spice but because of their texture. It's a cross between a cookie and a cake. So if you're not a fan of soft cookies this is not for you! Your house is going to smell amazing and your tummy is going to be so happy. The only thing thats altered on this recipe is the addition of pumpkin spice. The original recipe only calls for pumpkin but adding the pumpkin spice really reenforces the pumpkin in the cookies. No lie I crank some Christmas music yesterday and had a ball making these...yes I maybe jumping the gun but it was a lot of fun!
Taylor Swift's Pumpkin Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
- 1 teaspoon pumpkin spce
Preheat the oven to 350 degrees F and spray cookie sheets with nonstick spray or you can use parchment paper. I have the Silpat cookie sheet liner that I LOVE!
Next using a mixer, beat the room temperature butter until smooth. Then mix the white and brown sugars together and then, a little at a time, beat them into the butter until the mixture is light and fluffy.
Add the eggs in one at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds.
Then stir in the chips. I added them right into the mixer but you can hand mix them in too if you would like.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Happy Fall! So many different ways to use pumpkin and I plan on exploring a lot of them! Grab the original recipe for these cookies HERE