Pumpkinhead Whoopie Pies

Courtesy of Shipyard Brewing


Pumpkinhead Whoopie Pies

1/4 cup Pumpkinhead Ale
1 stick butter, room temp
2 (15oz) cans pumpkin pureee
2 cups brown sugar
2 large eggs
1 tsp vanilla extract
3 1/2 cups fourpumpkinhead-big-12_nobackground-250
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
8oz cream cheese
1 tsp vanilla extract

Preheat oven to 350 degrees. In 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 wet the mixture until all missed together. Place (12) 2 oz tablespoons of batter on a prepared cookie sheet. Bake 10-12 minutes or until toothpick pulls out clean. Transfer cookies from the baking sheet to a wire rack to cool. With a hand mixer, whip all ingredients together for cream cheese frosting. Once cookies are cool, spread frosting on flat side of cookie and top with a second cookie.

What else is made better with Pumpkinhead? Submit your recipe for a chance to win a Shipyard prize pack.* Plus, Shipyard will serve the winning dish at Federal Jack’s.

Photos courtesy of Shipyard Brewing.
VOTE ONCE — Duplicate entries will not be accepted.
One winner will be chosen internally.
Shipyard will determine when the dish is served at Federal Jack’s.
* The prize pack does not include alcohol, however you must be 21 to enter/win.
This giveaway runs through December 31, 2016.
General Down East contest guidelines.
Additional Shipyard Brewing guidelines may apply.

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