Pumpkin Bacon Chocolate Chip Cookies

I love to bake and cook for my family and friends. I can follow a recipe like nobody’s business, but it’s been only recently that I’ve started playing around with recipes of my own. One of my favorite cookie recipes I’ve done in the past is for Bacon Chocolate Chip Cookies, and with the abundance of pumpkin based recipes filling up my Pinterest feed, I thought that it might be worth trying to incorporate pumpkin into these cookies and create something that tasted like Autumn in a cookie. These cookies are soft and filled with with chocolate, seasonal fall spices, and a touch of salty goodness. I hope you try them out and enjoy!

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Ingredients:
Makes 12 cookies
1/2 cup unsalted butter
1/4 cup white sugar
3/4 cup light brown sugar
1 large egg yolk
1 Tablespoon vanilla
1/2 cup canned pumpkin
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon allspice
3/4 teaspoon baking soda
3/4 cup all-purpose flour
3/4 cup coconut flour (*if you don’t have coconut flour you can use an additional 3/4 cup all-purpose)
1 cup semi-sweet chocolate chips
6-8 slices bacon; cooked, cooled, and crumbled

Instructions:
1. Melt butter in a microwave-safe bowl until completely melted; about 45-60 seconds.
2. Whisk in sugar and brown sugar until completely incorporated and smooth.
3. Whisk in your egg yolk until combined.
4. Next, add your canned pumpkin and vanilla, mixing to combine.
5. Add to the batter the cinnamon, nutmeg, allspice, and salt (*you can adjust spice amounts and variety based on preference)
6. Whisk in baking soda and all-purpose flour.
7. Switching to a rubber/wooden spoon, add the coconut flour and stir mixture together.
8. Add the bacon crumbles and chocolate chips; folding in to combine.
9. Cover dough and place in fridge to chill for 1-2 hours.
10. Preheat oven to 350 degrees and line 2 baking sheets with parchment, or other non-stick liners.
11. Roll out 24 one-inch balls of the dough.
12. Place one ball of dough on top of another and press together lightly until they are just meshed together ( *this will keep your cookie nice and soft inside), until you have 12 stacked balls; placing 6 cookies on each prepared sheet, evenly spaced.
13. Bake for 12-16 minutes, or until cookies are lightly browned; under-baking the cookies will also allow the cookie to stay soft inside.
14. Remove from the oven and allow to cool.

Note: If needed, use a flat spatula to lightly press cookies into a more desirable, round shape.

Serve warm with an ice cold glass of your favorite milk, but don’t eat them all; these guys taste even better the next day!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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