adapted from: Cutler's Cookies, Bountiful, Utah
as seen on A Bountiful Kitchen
1 c. butter, softened
3 c. sugar
2 eggs
2 c. canned pumpkin puree
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves (I added 1/4 tsp.)
5 c. cake flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 bag chocolate chips
Preheat oven to 350 degrees. Beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and the spices. Continue beating for about 2 additional minutes. Add rest of ingredients to bowl and beat only until flour disappears and all ingredients are combined. Using a large cookie scoop, place dough onto parchment-lined baking sheet or greased baking sheet, Bake 10 minutes (I baked mine 16 minutes) or until done. Let cool completely on baking sheet before transferring to plate.
Cutler's Tips:
-They use cake flour in all of their cookie recipes, because it will create a lighter texture.
-Do not flatten the balls of cookie dough after placing on the baking sheet.
Jenn's Notes: I used around 2-3 Tablespoons of dough per cookie and they took 16 minutes to bake. I ended up with 4 1/2 - 5 dozen cookies. P.S. Don't try the raw cookie dough, because you might not end up with any cookies. It is incredible.