Cooking with Beer Recipes

Beer Bitty

Pumpkin Stout Whoopie Pies with Bourbon Cream Cheese Filling


This year, pumpkin beers hit the shelves in July only to be followed with dozens of articles about seasonal creep. I’ve worked in brewery operations and production planning so I understand how difficult it is to time seasonals and fight for shelf space, but I still can’t bring myself to drink pumpkin beer before Fall hits. I associate pumpkin and warm spices, like cinnamon, with the onset of colder weather and the beginning of the holiday season. Until then, well, it’s just not as satisfying.

But today that changed – I woke up to rain which turned into an overcast and slightly chilly day. It was beautiful. Even the leaves outside my office window are beginning to change colors. Fall is officially here and it’s time to over indulge in pumpkin beer and baked goods. First up, the whoopie pies that follow.

cooking with craft beer

Recipe adapted from

Makes: 14 to 16 whoopie pies
Time: 1 hour 30 minutes


Pumpkin Stout Cookie Cakes:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup vegetable or canola oil
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 15-ounce can pumpkin puree (not pie filling)
  • 1/4 cup imperial stout

Bourbon Cream Cheese Filling

  • 6 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 1/2 cup powdered sugar
  • 1 1/2 ounces bourbon or pumpkin ale
  • 1/4 teaspoon salt



Preheat oven to 350°F and prepare two baking sheets by lining with parchment paper.

Sift together dry ingredients – flour, baking powder, baking soda, salt, and spices; set aside.

In a separate, large bowl, whisk together sugar, oil, pumpkin, egg, vanilla, and beer. Add flour mixture in three additions, stirring until just combined.

Using a 1-ounce ice cream scoop (approximately 2 tablespoons), drop a scant scoop of batter onto prepared baking sheet leaving two inches between of space between cookies. This will affect the shape and appearance – aim for slightly domed, consistent mounds of batter.

Bake on middle rack, one sheet at a time, until springy to the touch, about 12 to 18 minutes. Transfer to a rack to cool.


Beat cream cheese, butter, and salt in a stand mixer on medium speed until smooth. Add bourbon and mix until well combined. Reduce speed to low; add 1 1/2 cups powdered sugar and mix until smooth. If needed, add up to an additional 1/4 cup powdered sugar to reach frosting consistency. Cover and chill until spreadable, about 30 minutes to 1 hour.


Spread 1 heaping tablespoon of filling onto the flat side of a cookie; top with an unfrosted cookie to form a sandwich. If transporting, chill prepared whoopie pies to prevent filling from softening.

Serve with a Pumpkin Ale or Bourbon Barrel Aged Stout.


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