Last year these delicious pumpkin cookies were featured on my blog. The recipe calls them the Best Pumpkin Cookies and I would have to agree. The cookies are great as is and the recipe does not need altering but since I like to experiment with beer, I tried something a little different this time.
I had a little of the Imperial Pumpkin by Dry Dock left in my fridge; It has been staring at me for a month, waiting to be put to some good baking use. I reduced about a 1/2 cup down to 2 tablespoons so the rest of the beer was, of course, put to good drinking use 🙂
I was hoping some of the spices from the beer would come through in the cookies. Cinnamon and nutmeg were still thrown into the mix but I decreased the amount so that I could hopefully taste the flavor from the beer. These pumpkin cookies were, no doubt, delicious but it was difficult to tell if the beer was adding to the recipe.
Though I enjoy sipping on the Imperial Pumpkin by Dry Dock, it may not have a strong enough flavor to come through in the pumpkin cookies. Possibly a more pumpkin-y and spicy beer would do the trick or I was thinking a chocolate stout or porter might be fun to try.
The cream cheese glaze posted with the pumpkin cookies was the frosting I used last year but this time I used a simple butter cream. I love my cream cheese but I really enjoyed this lighter, buttery frosting as well.
I hope everyone has a wonderful Thanksgiving! I am SUPER excited to enjoy time with family while drinking and eating to my heart’s content! 😀
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