We Baked Taylor Swift’s Delicious Dark Chocolate Chunk Pumpkin Cookie Recipe

Are you ready for it? We tried the Dark Chocolate Chunk Pumpkin Cookie Recipe Taylor Swift bakes and it was perfect.

Taylor Swift shared her favorite recipe for making this dark chocolate chunk pumpkin cookie from the Food Network’s site, but made it her own by swapping the milk chocolate chips for dark chocolate chunks. Genius.

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Chocolate Chunk Pumpkin Cookie Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ nutmeg
• ¼ ground cloves
• 2 dark chocolate bars, cut into chunks

Chocolate Chunk Pumpkin Cookie Steps:

Heat your oven to 350 degrees and line some baking sheets with silicone mats or parchment paper. In a large bowl, beat the softened butter until smooth, then beat in the sugars a little at a time. After about 2-3 minutes, your butter mixture should be light and fluffy. 

Next, beat in one egg for two minutes, then the next egg for another two minutes. Once the eggs are combined, mix in the vanilla extract and the cup of pumpkin puree.

To prepare your dry ingredients, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Add about one third of the flour mixture to the pumpkin mixture and slowly beat together with your mixer. Keep slowly adding in all of the flour until completely combined.

On a cutting board and using a sharp knife, cut the dark chocolate bars into bite sized chunks, saving some pieces for topping the cookies. Mix about ¾ of the chocolate chunks into your batter using a spatula. 

Scoop the finished dough onto the cookie sheets – about 1-2 tablespoons – and make sure to space them out. Top the scoops with a few more chocolate chunks for decoration. Bake for 15-20 minutes until they are golden brown around the edges.

Let them cool for 2 minutes on the baking sheets, then place them on wire racks to completely cool. Then try to stop eating them!

Bridget Coolick

Bridget Coolick is a freelance writer and food blogger based in New York City. She enjoys creating food videos for Instagram and TikTok. When she’s not cooking the latest recipes or trying out kitchen gadgets, she’s probably watching The Food Network or BravoTV.