Pumpkinhead will soon be gone for another year, but grab a bottle and make a batch of these yummy whoopie pies while you still can. These are sure to be a big hit at your annual Halloween party!
For Cookies
-1/4 cup Pumpkinhead Ale
-1 stick butter (room temperature)
-2 cans (15 oz) pumpkin puree
-2 cups brown sugar
-2 large eggs
-1 tsp vanilla extract
-3 1/2 cups all-purpose flour
-1 tsp salt
-1 tsp baking powder
-1 tsp baking soda
-2 Tbsp cinnamon
-1 Tbsp clove
-1 Tbsp ginger
Cream Cheese Frosting
-3 cups confectioner's sugar
-1/2 cup unsalted butter (room temp)
-8 oz cream cheese (room temp)
-1 tsp vanilla extract
Directions:
Preheat over to 350 degrees.
In a large bowl add flour, salt, baking soda, baking powder, cinnamon, clove and ginger.
In a separate bowl mix butter and sugar until smooth.
Add Pumpkinhead, pumpkin puree, eggs and vanilla.
Add 1/3 of the dry ingredients at a time to the wet mixture until all mixed together.
Place 12-15, 2 oz tablespoons of batter on cookie sheet.
Bake 10-20 minutes or until toothpick pulls clean.
Cool on wire rack.
Whip all ingredients together for cream cheese frosting.
Once cookies are cool, spread frosting on flat side of cookie and top with second cookie.
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