Black and white pumpkin cookies
Half moon, half and half, cake disguised as a cookie: Call them whatever you like, but don’t forget to invite them into sweater season. These chewy, chewy black and white pumpkin cookies are all dressed up and ready for fall, and they don’t even require a stand mixer to make them.
Be sure to use plain canned pumpkin puree and not pie filling – the latter has added sugar and spices, and you’ll add your own. Here we’ve gone for our own traditional pumpkin pie spice blend, but you can cut it down quite a bit by swapping out 1½ teaspoon of pumpkin pie spice.
RELATED: Pumpkin Cheese Cookies
Servings: Makes about 12 cookies
2 cups (240 g) all-purpose flour
1½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon kosher salt
teaspoon ground ginger
¼ teaspoon ground allspice
teaspoon of ground cloves
⅛ teaspoon ground nutmeg
2 large (100g) eggs
1 cup (198 g) granulated sugar
½ cup (118 ml) vegetable oil
1 cup (227) canned pumpkin puree
1 teaspoon of vanilla extract
1½ cup (170g) icing sugar
2 tablespoons of light corn syrup
½ teaspoon of vanilla extract
Heavy cream, as needed
1 cup (113g) icing sugar
2 tablespoons (10 g) unsweetened cocoa powder
2½ ounces (70g) sweet and sour chocolate, melted
3 tablespoons (42g) unsalted butter, melted
1 tablespoon of light corn syrup
Heavy cream, as needed
1. Preheat the oven to 325 ° F. Line two baking sheets with parchment paper and spray lightly with nonstick spray.
2. Make the cookies: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves and nutmeg. Put aside.
3. In a large bowl, whisk together eggs and sugar until pale yellow and smooth, about 1 minute. Stir in oil, pumpkin and vanilla until blended. Add the dry ingredients to the wet ingredients, stirring until the dough is barely combined and there are no more lumps of flour, do not mix too much.
4. Divide dough into cup mounds on prepared baking sheets at least 2 inches apart. Using an angled spatula or a small spoon, smooth and slightly flatten the cookies.
5. Bake cookies until puffed and set with firm tops and toothpick inserted in center comes out clean, 13 to 15 minutes. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely while you prepare the frostings.
6. Make the vanilla icing: In a medium bowl, whisk together the icing sugar, corn syrup, vanilla and a little heavy cream. Add more heavy cream if needed, until the frosting is the consistency of hot fudge. (Better on the thick side.) Set aside.
7. Make the chocolate icing: In a medium bowl, combine the icing sugar, cocoa powder, melted chocolate, melted butter, corn syrup and a dash of heavy cream. Add more heavy cream as needed until the frosting is smooth and thick, about the consistency of cream cheese frosting.
8. To frost cookies, use an offset spatula or butter knife to spread vanilla frosting over half of each cookie. Repeat with the chocolate frosting. Let the icing set at room temperature for about 1 hour before serving. Cookies will keep at room temperature, wrapped or in an airtight container, for up to 3 days.