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.
Ingredients
1cupunsalted butter, softened
3cupssugar
2eggs
2cupspumpkin puree, not pumpkin pie filling
2teaspoonsvanilla
2teaspoonscinnamon
1teaspoonnutmeg
1/2teaspoonground cloves
5 1/3cupsall purpose flour
1teaspoonsalt
2teaspoonsbaking powder
2teaspoonsbaking soda
2 1/2cupschocolate chips, dark or milk chocolate
Instructions
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.
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. 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.