OnTap Magazine

52 | Summer 2025 | ontapmag.co.za BEER MEETS FOOD COOKIE RECIPE INGREDIENTS 250g all-purpose flour 2 tsp baking powder 3/4 tsp baking soda 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/8 tsp ground cloves 1/2 tsp salt 100g sugar 110g brown sugar 120ml vegetable oil 1 large egg 1 tsp vanilla extract 240g of pumpkin puree 250g of chocolate chips 1. Preheat oven to 175 degrees Celsius (350 degrees F). Line your baking sheets with parchment paper. 2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt and then set aside. 3. In a larger bowl, mix together the granulated sugar, brown sugar and vegetable oil until well combined. 4. Mix in your egg and the vanilla and then blend in pumpkin puree. 5. Now slowly add in flour mixture and mix until nearly combined. 6. Fold in chocolate chips while mixing batter to evenly combine. 7. Drop dough 2 tbsp at a time (you could use an ice-cream scoop or just a spoon or two) onto baking sheets lined with parchment paper, while spacing cookies roughly 5cm apart. 8. Bake for about 10 - 12 minutes. 9. Allow the cookies to cool several minutes before then transferring to a wire rack for further cooling. 10. Enjoy! (They pair deliciously with coffee!) METHOD PUMPKIN CHOCOLATE CHIP COOKIES Once your pumpkin beer has been safely transferred to your fermenter, you can take that hop sack full of soft, boiled pumpkin, return it to the bowl and puree it. You can now freeze it until you are ready to use it again. My personal favourite use of this pureed pumpkin is to make pumpkin chocolate chip cookies. Everytime I have served these cookies to friends I have been asked for the recipe (and also sometimes asked whether or not there is something else ‘green’ in them, to which I explain that what they may be tasting/smelling is a slight lingering of hops from the wort).