Monday, October 22, 2012

pumpkin chocolate chip cookies party!

If you like my pumpkin chocolate chip muffins you MUST try these cookies! This one is the recipe jackpot for pumpkin lovers!

The recipe is from Cutler's Cookies, a much loved sandwich shop & bakery in Utah. When I worked downtown Salt Lake City, Cutler's was my favorite place to eat lunch. 1/2 a turkey avocado sandwich on their homemade honey wheat bread & one of their famously SOFT cookies was such a treat! Cutler's very generously shared their recipe with A Bountiful Kitchen & Si shared it on her blog. Thanks to both of you! Cutler's moved their downtown location to Davis County so if you are ever in Bountiful, Centerville or Layton, UT stop by Cutler's, you'll be SO glad you did! I also love their chicken salad sandwich with cashews and sprouts!
Here is the secret to Cutler's SUPER SOFT cookies: They always use CAKE FLOUR. It has less gluten and less protein and creates a lighter texture than all-purpose flour.
Cake flour is sold in a box & can be found by the cake mixes or the baking supplies in your grocery store. I was skeptical that it would make a difference but wow, these cookies are so soft & light & yummy! I'm sure these would be great with all-purpose flour too but try cake flour if you can.
Cutler's Pumpkin Chocolate Chip Cookies
recipe from A Bountiful Kitchen

makes 36 large cookies-recipe can easily be halved

1 cup softened butter
3 cups granulated sugar
2 eggs
2 cups pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
5 cups CAKE flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cup chocolate chips

1. Preheat oven to 375 degrees.

2. Using an electric mixer, beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and spices. Continue beating for an 2 additional minutes.

3. Add flour, salt, baking powder and baking soda to the bowl & mix just until flour disappears and all ingredients are combined. Stir in chocolate chips.
4. Using a large cookie or ice cream scoop (mine holds 1/4 cup) place dough onto parchment lined baking sheets or lightly greased cookie sheets. These are large cookies. I only fit 6 cookies at a time on my cookie sheets 
 5. Bake at 375 degrees for 10-12 minutes. Let cool completely on baking sheet before transferring to cooling rack.
P.S. The original recipe says to bake at 350 degrees but I needed to raise it to 375.


  1. Sounds yummy...I will give it a try when I am OK'd for kitchen tasks again!
    I love soft pumpkin cookies!

  2. I just lobe pumpkin and chocolate together.

  3. I made this recipe last week and I loved it! I use sweet potatoes instead of pumpkin. I didn't add cloves or chocolate chips. The texture was like a teacake. I love this recipe!!! Thanks for sharing and visit my blog at


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