Pumpkin Black and White Cookies
Half-moon, half-and-half, cake masquerading as a cookie: Call them whatever you want, but don’t forget to invite them to sweater season. These soft, fluffy pumpkin black and white cookies are all dressed up and ready for fall—and they don’t even require a stand mixer to make.
Make sure you’re using plain canned pumpkin puree and not pie filling—the latter contains added sugar and spices, and you’ll be adding your own. Here, we opted for our own blend of traditional pumpkin pie spices, but you can totally shortcut by replacing them with 1½ teaspoons pumpkin pie spice.
2 cups (240g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground clove
⅛ teaspoon ground nutmeg
2 large (100g) eggs
1 cup (198g) granulated sugar
½ cup (118ml) vegetable oil
1 cup (227) canned pumpkin puree
1 teaspoon vanilla extract
1½ cups (170g) confectioners’ sugar
2 tablespoons light corn syrup
½ teaspoon vanilla extract
Heavy cream, as needed
1 cup (113g) confectioners’ sugar
2 tablespoons (10g) unsweetened cocoa powder
2½ ounces (70g) bittersweet chocolate, melted
3 tablespoons (42g) unsalted butter, melted
1 tablespoon 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 the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg. Set aside.
3. In a large bowl, whisk together the eggs and sugar until pale yellow and smooth, about 1 minute. Whisk in the oil, pumpkin and vanilla until combined. Add the dry ingredients to the wet ingredients, stirring until the batter is just combined and there are no lumps of flour—don’t overmix.
4. Scoop the batter into ¼-cup mounds onto the prepared baking sheets at least 2 inches apart. Using an offset spatula or a small spoon, smooth and flatter the cookies slightly.
5. Bake the cookies until they are puffy and set with a firm top and a cake tester inserted in the center comes out clean, 13 to 15 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely while you make the icings.
6. Make the vanilla icing: In a medium bowl, whisk together the confectioners’ sugar, corn syrup, vanilla and a splash of heavy cream. Add more heavy cream as needed, until the glaze is about the consistency of hot fudge. (It’s better to err on the thick side.) Set aside.
7. Make the chocolate glaze: In a medium bowl, combine the confectioners’ sugar, cocoa powder, melted chocolate, melted butter, corn syrup and a splash of heavy cream. Add more heavy cream as needed until the glaze is smooth and thick, about the consistency of cream cheese frosting.
8. To glaze the cookies, use an offset spatula or butter knife to spread the vanilla glaze over one half of each cookie. Repeat with the chocolate glaze. Let the icing set at room temperature for about 1 hour before serving. The cookies will keep at room temperature, wrapped or in an airtight container, for up to 3 days.