Wednesday, December 4, 2013

Pumpkin Bacon Cookies

Because of course this had to happen. How could I not combine my two favorite things to bake with - pumpkin and bacon?

I was baking a few things for a Halloween party (yes, I am super behind on posts, I don't need you to remind me!) and wanted to do something a little fun and different (and delicious).

Speaking of the Halloween party, check out the awesome pumpkins we carved. Can you guess which one is mine?

I have two types of pumpkin cookie recipe that I could use for a base: Frosted Pumpkin and Oatmeal Pumpkin Chocolate Chip. The former is more cake-like and I really wanted to make cookies so I decided to modify the latter (random side note: I actually remember learning about "former" and "latter" when I was in elementary school and I remember thinking the concept was so cool. God I was such a nerd).

These cookies turned out really well. You could taste the bacon, but it wasn't overwhelmingly bacony (yes, that's a word).

Pumpkin Bacon Cookies

1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ginger
2/3 cup shortening
1/2 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup cooked, chopped bacon

Preheat oven to 375.

In a medium bowl, combine flour, baking soda, salt, nutmeg, cinnamon, clove and ginger.

In a large bowl, cream shortening and sugars. Beat in eggs, vanilla and pumpkin. Add flour mixture slowly, mixing thoroughly with each addition. Add milk and mix completely. Stir in bacon.

Roll into 1-inch size balls and place 1 1/2 inches apart on an ungreased baking sheet. Bake for 10-12 minutes. Let cool on baking sheet for 1-2 minutes and then place onto wax paper or wire rack until complete cooled.

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