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
- Preheat the oven to 180C/350F and line baking trays with parchment paper.
- Using a mixer, or your arm if you’re feeling strong and want to burn some calories, beat the butter until smooth.
- Beat in the white and brown sugar, a little at a time, until the mixture is light and fluffy.
- Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
- In a separate large bowl whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
- Slowly beat the flour mixture into the batter in thirds.
- Stir in the chocolate chips by hand making sure you test them as you go.
- Scoop the cookie dough onto your baking tray, I use a heaped tablespoon, then flatten onto the tray slightly.
- Bake the cookies for 15-20 mins or until the edges are browned.
- 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.
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.