Tender, cake‑like cookies with pumpkin, spices and plenty of chocolate chunks. Make a recipe from Taylor Swift!
Preheat the oven to 175 °C (350 °F) and spray the baking sheets with non‑stick spray or line them with parchment paper.
Beat the soft, unsalted butter with the mixer until smooth. Then slowly add the white and light brown sugar, beating until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract and pumpkin puree until evenly combined.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Add the dry ingredients to the dough in three batches, mixing with the mixer until just combined.
Fold the chocolate chips into the dough and spread evenly with a spatula.
Drop the dough onto the prepared baking sheet using a heaping tablespoon and bake for 15‑20 minutes, until the edges are golden brown.
Remove the baking sheets from the oven, let cool for 2 minutes, then lift the cookies with a spatula onto a cooling rack and let them cool completely.
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