Soft cookies with pumpkin, caramel and bacon

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  • Prep. 30 min. /

  • About 15 cookies

Ingredients

  • 1 package of F. Ménard sliced bacon
  • 1 c. homemade or commercial pumpkin puree
  • 1 c. brown sugar
  • 1/2 c. unsalted butter, melted
  • 1 egg
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. Five Spice
  • 1/4 c. oatmeal
  • 1/4 c. caramel chips, “skorr” type

Preparation

Place the bacon on a baking sheet lined with parchment paper and cook for 20 minutes in a preheated oven at 375 °F. Turn halfway through cooking. Take out of the oven and let stand for 5 minutes before coarsely chopping the bacon with a knife. Reserve.

In a bowl or blender, combine the pumpkin purée, brown sugar, butter and egg.

In another bowl, combine the flour, baking powder, baking soda, salt and the Five Spice.

Stir in the dry ingredients and mix well. Add oatmeal, caramel chips and bacon.

Form the cookies with a tablespoon or an ice cream scoop. Spread on a baking sheet lined with parchment paper. Bake in preheated oven at 375 °F for 10 to 12 minutes. Let stand for 5 minutes before serving.

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