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Cookies | October 14, 2012

Cutler’s Pumpkin Chocolate Chip Cookies

Cutler's Pumpkin Chocolate Chip Cookies
Cutler's Pumpkin Chocolate Chip Cookies

What’s on your list of fun ways to spend a morning? How about hanging out at a bakery?
I spent some time last week at Cutler’s bakery where Curt, Troy and Shaun were working their magic- mixing, shaping and baking up dozens of cookies. They were baking up: Oatmeal Chocolate Chip, Brownie Marshmallow and Pumpkin Choco Chip Cookies. I may or may not have had a sample.
Or two.
We had deep conversations about – The perfect bran muffin. The best bread for sandwich making. Chocolate chips, what brand is best (Guittard). And how to properly form and frost a cookie. Curt and Shaun have their own special knives they prefer to use while frosting cookies. They still hand frost every cookie they sell. You have to love a local business that still makes all of their cookies from scratch.
October = pumpkin cookie season. You’ll love Cutler’s Pumpkin Chocolate Chip Cookies. If you can’t bring yourself to whip up a batch, go see Curt, he’ll sell you a few.

Cutler's Pumpkin Chocolate Chip Cookies


Cutler's Pumpkin Chocolate Chip Cookies

Cutler’s Pumpkin Chocolate Chip Cookies

Cutler’s Cookies, Bountiful, Utah


  • 1 cup unsalted butter softened
  • 3 cups 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 teaspoons salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups chocolate chips


  1. Beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and spices. Continue beating for about 2 additional minutes. Add rest of ingredients to bowl and mix just until flour disappears and all ingredients are combined.
  2. Using a large cookie (or ice cream) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
  3. Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

Recipe Notes

-*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.If you do not have cake flour, all purpose flour will work fine. You will have to add up to one additional cup of flour to the recipe (6 total cups of flour). -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.

13 thoughts on “Cutler’s Pumpkin Chocolate Chip Cookies

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  1. Do you have the recipe for Cutlers regular chocolate chip cookies? I lived in Bountiful and Centerville for my entire life until 10 months ago. I follow your blog now because of your Cutler's recipes. It is a taste of home.

    1. No Gail, I don't have that one, but maybe someday soon 🙂 Curt and I are talking about teaching some classes together. Ill keep you posted…thanks for following!

    1. Katie we have a class onThursday, November 15, at 10 am. The class will be held at Cutler's Bakery on 500 South in Bountiful. Sign up in the Bakery. The $10 fee includes the class, samples and lunch.

  2. Hi! I apologize if I skimmed over it somewhere in the recipe, but how many cookies does this recipe yield? Thank you!

    1. Hey Paige, this recipe makes about 3 dozen cookies. Let me know how you like them after you make it. Thanks for reading ABK!