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Drunken Punkin Cookies

Mmmm, beer. Mmmm, cookies.
Drunken Punkin Cookies

It’s pumpkin season, and both the squash itself and beers made with the fruit of the gourd abound. Whether you favor the bright taste of Dogfish Head Punkin or the soothing sweetness of Southern Tier Pumking, these brews work extremely well with food and in food. Make good use of the flavorful ales by using them in these delicious pumpkin cookies. When they emerge from the oven – both chewy and crispy, studded with raisins and pepitas – they'll be sure to please your entire household.

Drunken Punkin Cookies


12 oz. pumpkin ale (your favorite kind)

3 cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon kosher salt

2 teaspoons pumpkin pie spice

8 ounces (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 cup light brown sugar

1 teaspoon vanilla extract

½ cup canned pumpkin (or your own pumpkin meat, deseeded)
1 large egg
2 cups golden raisins
1 cup (plus extra for sprinkling) shelled pepitas (pumpkin seeds)

1. Preheat the oven to 325*F
2. Pour beer into a small or medium saucepan and bring to just boiling.
3. Pour the boiling beer over the raisins in a medium-sized bowl and set aside to cool while the raisins soften.
4. Toast the pepitas for about 5-8 minutes in the oven and set aside to cool.
5. Measure the flour, baking soda, salt and pumpkin pie spice into a medium bowl and whisk to combine.
6. Place the softened butter and sugars into the bowl of an electric mixer and mix on low-medium speed until light and fluffy. Scrape down the sides.
7. Add the pumpkin, egg, and vanilla extract and mix to combine.
8. Strain the beer off of the raisins, reserving the liquid.
9. Add the flour in three additions, alternating with the cooled beer, scraping down the sides of the bowl as needed. Do not over mix after the last addition of flour.
10. Gently fold in the raisins and 1 cup of pepitas.
11. Spoon heaping tablespoonfuls onto cookie sheets lined with parchment paper and sprinkle with more pepitas.
12. Bake for 8 minutes, rotate and bake for 8 minutes more.

Yield: approx. 4½ dozen cookies

Photo via Flickr user hlkljgk


Tags: Beer, Food, Holiday
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