If you are familiar with Bountiful, Utah, you know Cutler’s Cookies. Cutler’s is an institution in Bountiful and has been baking cookies since the 70’s. One of our favorites are Cutler’s Pumpkin Chocolate Chip Cookies. This recipe comes straight from my friend Curt Cutler!

Cutler's Pumpkin Chocolate Chip Cookies

Years ago, I met Curt and his wife Nancy, and they generously shared several of Cutler’s recipes with me. They said they weren’t worried about sharing the recipes because they knew their loyal customers would still come into the store to buy sandwiches and cookies. They are such generous people!

Cutler's Pumpkin Chocolate Chip Cookies

I have a few favorite cookies at Cutler’s my all time favorite? The Frosted Peanut Butter Cookie. Second favorite? Brownie Marshmallow. After that, Cutler’s Famous Sugar Cookies , the Gingerbread with Buttercream and last, but not least, Cutler’s Pumpkin Chocolate Chip Cookies. I’m so happy to share this cookie with you today!

pumpkin cookies

Tips for making pumpkin chocolate chip cookies:

Don’t under bake pumpkin cookies!

With many cookie recipes, I lean to under-baking to achieve a soft gooey middle. Pumpkin cookies are the exception. Pumpkin cookies need to be baked until the middle is set. To avoid an uncooked middle of cookie, the pumpkin cookie should have a set top (no shiny or wet spots), and the middle should be a bit puffy. For best results, bake the cookie for 10-12 minutes.

Sometimes when a cookie dough or batter is quite soft, the top part of the dough, or the dough baked first will be firm enough to bake evenly; while the bottom part of the dough in the mixing bowl will be a bit more wet. To ensure the cookie dough is mixed properly, make sure the flour is mixed in thoroughly and the batter in the bottom of the bowl is mixed evenly with the batter in the top of the bowl. Fold the dough a few times by hand using a spatula before scooping into dough balls.

What brand of pumpkin is best for making pumpkin chocolate chip cookies?

I have found the best pumpkin to use for all of my pumpkin dessert recipes is Libby’s brand 100% pure pumpkin. Over the years I have experimented with other brands, including organic pumpkin and have been disappointed in the color of the finished product. Libby’s is my brand of choice and is natural and made without preservatives.

How to make pumpkin cookies

Ingredients to make pumpkin chocolate chip cookies:

  • 1 cup unsalted butter softened
  • 3 cups sugar
  • 2 eggs
  • 2 cups pumpkin puree not pumpkin pie filling
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 5 1/3 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 1/2 cups chocolate chips, dark or milk chocolate

Cutler's bakery recipe

How to make Pumpkin Chocolate Chip Cookies:

  • Mix butter and sugar together in a large bowl.
  • Add vanilla, eggs, pumpkin and spices.
  • Add remaining dry ingredients and chocolate chips.
  • Scoop dough onto greased or parchment lined baking sheets.
  • Bake for 12 minutes, let cool.
Home baked pumpkin cookies

Cutler’s is located on 500 South in Bountiful, if you are in town, stop by and try their delicious homemade cookies! Leave a comment below and rate and review this recipe if you try it!

This recipe originally posted October 2011, updated with new content and photos September, 2023

Cutler’s Pumpkin Chocolate Chip Cookies

5 from 1 vote
Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 30 3 inch cookies
Cutler's Pumpkin Chocolate Chip Cookies are still made locally in Bountiful, Utah. This cookie is a light, cake-like cookie with just the right amount of sweet, spice and chocolate. Not a copy cat, but the original recipe from Cutler's, adapted just a bit for at home baking.


  • 1 cup unsalted butter, softened
  • 3 cups sugar
  • 2 eggs
  • 2 cups pumpkin puree, not pumpkin pie filling
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 5 1/3 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 1/2 cups chocolate chips, dark or milk chocolate


  • Beat butter and sugar together until smooth.
  • Add eggs, pumpkin, vanilla and spices. Continue beating until smooth again about one minute. 
  • Add the remaining dry ingredients to the mixing bowl (including chocolate chips) and mix on low, just until flour disappears and all ingredients are combined. Do not over mix.
  • Using a large cookie (or ice cream) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
  • Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.


  • Cutler’s uses cake flour in all of their cookie recipes. Cake flour will create a lighter texture and a more cake-like cookie, compared to cookies baked with all purpose flour. I have found using all purpose flour works better in a home kitchen(vs commercial kitchen), so this recipe has been adapted to use all-purpose flour.
  • If using cake flour, start with 5 cups and add cake flour a little at a time until the dough is no longer sticky. 
  • Do not flatten the balls of cookie dough after placing on the baking sheet.
  • If using a convection oven, you may lower the baking time to 8-10 minutes, while still baking at 350 degrees. Bake until there are no longer wet or shiny spots on top of cookie. 
  • Either milk or dark chocolate or a combination may be used in this recipe.
  • Best eaten within 2 days. 

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!