Soften cream cheese (either set on counter to warm up or put cream cheese in microwave on 10 second bursts until soft).
Mix cream cheese, pumpkin pie spice, & sugar. Mix on medium until incorporated and fluffy. Stir in pumpkin and eggs. Pour into crust and bake in over at 350F for 40 min.
note: the bacon grease flavor comes through. It may be better with crisco but I haven’t had a chance to try it yet.
Ingredients:
2 1/4 cups King Arthur Gluten Free Flour
1 tsp baking soda
1 tsp salt
1 cup bacon grease
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 tsp vanilla
2 eggs
12 oz special dark chocolate chips
(If doing dairy free use nestle dairy free chocolate chips instead of special dark)
2-4 slices crumbled bacon
Instructions:
Preheat oven to 375 degrees F
Cream together eggs, bacon grease, sugars, vanilla, and brown sugar.
Mix together flour, baking soda, salt, and then slowly add mix to wet ingredients.
Add in chocolate chips and crumbled bacon and mix.
Make 28 cookie balls of dough and put 6-8 balls on cookie sheets covered w parchment paper.
Cook for 9-15 min depending on how big you make the cookies and how well your oven works. If you have questions start low and add as needed. Let cool on sheet for 2 min then move to cooking rack until done. The bottoms should be a consistent. It the middle isn’t than put them back in the oven for 1-2 more min. Then let cook on cookie sheet again.
The cookies will be lighter and fluffier than when cooked with butter.
Rough Nutritional Information:
209 calories, 25.3g carbs, 11.5g fat, 1.8g protein
