Recipe: Taylor Swift’s pumpkin chocolate chip cookies


First things first, I’m not even a massive pumpkin fan. Even though I’ll openly admit to being a basic bitch at the best of times, I don’t even like pumpkin-spiced lattes. I am, however, a fan of Taylor Swift and when I saw these cookies on her Instagram account, I knew I had to try them. These cookies are the perfect combination of squishy and chocolatey, without the overbearing taste of pumpkin (who wants a mildy healthy tasting cookie?)

If you want to bake it off in style too, follow the (slightly tweaked – to make it even better) recipe below.


  • 1 cup unsalted butter
  • 1 cup of white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup of canned pumpkin puree
  • 3 cups of all-purpose flour (plain flour for U.K. folk)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips


  1. Preheat the oven to 180C/350F and line baking trays with parchment paper.
  2. Using a mixer, or your arm if you’re feeling strong and want to burn some calories, beat the butter until smooth.
  3. Beat in the white and brown sugar, a little at a time, until the mixture is light and fluffy.
  4. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
  5. In a separate large bowl whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
  6. Slowly beat the flour mixture into the batter in thirds.
  7. Stir in the chocolate chips by hand making sure you test them as you go.
  8. Scoop the cookie dough onto your baking tray, I use a heaped tablespoon, then flatten onto the tray slightly.
  9. Bake the cookies for 15-20 mins or until the edges are browned.
  10. Leave to rest for 2 minutes before placing onto a wire rack to cool completely. I tried this prematurely before and it’s messy, honestly, don’t do it.

Taylor Swift pumpkin chocolate chip cookies 4

Depending on how big you make your cookies, this recipe makes about 24 – so there’s plenty to take to your Halloween party if you get a wriggle on.

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