Home Recipes Drunken Pumpkin Cookies

Drunken Pumpkin Cookies

/ 24,903

Heather Sue Mercer, co-owner of Manhattan's Ruby et Violet, whips up this gooey beer-and-pumpkin-seed version of chocolate-chip cookies that will replace your tired old recipe.

Makes: 30 Cookies

  • 12 ounces Guinness Draught
  • 12 pound unsalted butter
  • 3 cups flour
  • 2 cups semisweet chocolate chunks
  • 1 14 cup shelled pumpkin seeds
  • 1 cup brown sugar
  • 12 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 34 teaspoon baking soda


  • Preheat oven to 325 degrees with rack in the oven's center. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice; set aside.
  • Using an electric mixer, cream butter and sugars on medium speed until thoroughly blended.
  • Add eggs and vanilla, and beat on low speed until combined; add beer. Add dry mixture until combined, then add Guinness in small amounts. Mix in seeds and chocolate chunks.
  • Spoon onto cookie sheet and bake about 14 minutes or until golden brown.


Choose a Dry Stout for this recipe

163 queries in 2.634 seconds.