Pumpkin Cookies Gone Rogue
It’s autumn and by now your Facebook feed has been filled with posts by your friends over the excitement of the Pumpkin Spice Latte at Starbucks followed by weeks of photos of their kids at a pumpkin patch. Fall is just the beginning for most of us to start our holiday rituals. Our family tradition is to drive outside San Diego to Bates Nut Farm (aka Nate’s Butt Farm) to pick out our pumpkins, take a zillion photos (to later post all over Facebook) and let the kids run through the patches in hopes that they exert enough energy for long naps later. After a fun day exploring the Farm, we head home (stopping to get a Pumpkin Spice Latte on the way back, of course) to carve our newfound pumpkins. Although the pumpkin patch is fun, our favorite part of our annual tradition is coming home to drink our favorite pumpkin beers and to eat lots of pumpkin treats. This year we decided to do something a little different after the pumpkin patch and do some buzzed baking! Combining our favorite pumpkin Rogue Ale with a few cookie recipes we found on Pinterest, we created Drunken Pumpkin Cookies Gone Rogue. Beware: these cookies are addictive and could make you look like a pumpkin if over consumed.
DRUNKEN PUMPKIN COOKIES GONE ROGUE
2 1/2 all purpose flour
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1 stick of unsalted butter
1/2 cups granulated sugar
1/4 cups brown sugar
1 cup pumpkin puree
1 teaspoon sea salt
1/2 cup Rogue Pumpkin Patch Ale (or your fav pumpkin beer)
2 large eggs
1 cup roasted unsalted pumpkin seeds
2 cups dark chocolate chips
¼ cup golden flax seeds (optional, leave out if you do not like flax)
1. Heat oven to 350 degrees F. Whisk together flour and baking soda in a bowl. Add the cinnamon, nutmeg, and allspice and whisk to incorporate.
2. Place butter and both sugars in a mixer with a paddle attachment and beat on medium for 2-3 minutes until mixture is light and fluffy. Add the salt, then add the eggs and the beer. Add the flour mixture slowly until just combined.
3. Use a spatula to fold in the chocolate chips, pumpkin seeds and flax seeds. Spoon a heaping tablespoon of dough onto a cookie sheet lined with parchment paper (or greased sheet) and bake for 12-15 minutes. Bake until evenly cooked. Let cool for 10 minutes before removing from the tray to cool on a wire rack.
Makes 3 Dozen
Nutritional Facts: Eat ‘em fast before they disappear!