Drunken Punkin Cookies
After enduring the oppressive heat of summer, the chill of autumn and all its attributes are a welcome change. Here at Drink Philly we especially appreciate the vast amount of seasonal brews that find themselves in our fridge during the fall months. There will always be the more traditional Oktoberfest beers, the “harvest” concoctions, and of course the ever-growing genre of pumpkin Ales. It seems that every brewing company worth mentioning has a pumpkin or pumpkin-inspired elixir. Some of them are rich, spicy, caramelly, and creamy like Grandma’s pumpkin pie, while others are lighter, fresh and crisp like a cool breeze rustling through the leaves. Whatever your tastes, chances are that you can find a pumpkin brew or two that will have you wishing fall was just a little longer.
The sweeter, spicier characteristics of pumpkin Ales make them great for cooking and baking during the fall season. We have developed a recipe for a soft, chewy pumpkin cookie that will thrill everyone at your next get-together or just keep you cozy during those chilly autumn nights.
Drunken Punkin Cookies
12 oz. your favorite pumpkin Ale
2 Cups golden raisins
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
½ Cup canned pumpkin
1 teaspoon vanilla extract
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 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 overmix 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. 4 ½ dozen cookies
*This recipe was tested using both Weyerbacher Imperial Pumpkin Ale and Southern Tier Brewing Company’s Imperial Pumking Ale; both are available in limited quantities at Old Philadelphia Ale House on 20thand Brandywine. The canned pumpkin was Farmer’s Market brand, available at Whole Foods Market.
10.06.10
