Pumpkin Black and White Cookies
These Pumpkin Black & White Cookies are DIVINE! Pillowy soft and cakey pumpkin spice cookies glazed with chocolate and vanilla icing a la NYC black and white cookie style!
Servings: 12 cookies
Ingredients
For the Cookies:
- 10 Tablespoons unsalted butter softened
- 1 cup granulated white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup pumpkin puree NOT pumpkin pie filling
- 1¾ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2½ teaspoons pumpkin pie spice
For the Glazes:
- 5 cups confectioners' sugar sifted
- 7 Tablespoons whole milk divided
- 2 Tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Pinch salt
- 3 Tablespoons cocoa powder sifted
Instructions
- Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer, cream together the butter and granulated sugar together with the paddle attachment for 2 minutes or until light and fluffy and pale in color. Add in the egg and vanilla and mix well, scraping down the sides and bottom of the bowl as needed.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice together. Add in 1/3 of the flour mixture to the wet mixture, mixing on low speed until just barely incorporated, then add in half of the pumpkin puree, mixing well. Repeat, alternating with flour mixture and pumpkin puree and ending with the flour mixture last until a soft dough comes together. The cookie dough is a cross between cake batter and cookie dough consistency, so don't be alarmed that it isn't as stiff as traditional cookie dough.
- Using a 1/4 cup cookie dough scoop, portion out mounds of dough 3" apart on the baking sheets (6 cookies per sheet). Bake for 15-18 minutes, rotating pans halfway through baking time to ensure even cooking, or until cookies are set. Cool the cookies completely on the baking sheets.
- For the glaze: In a large bowl with the sifted confectioners' sugar, add in 6 Tablespoons of the whole milk, the corn syrup, vanilla extract, and salt and whisk until a smooth glaze forms. Portion out 1 cup of the glaze and place it in a separate smaller bowl. To the smaller bowl, add in the remaining 1 Tablespoon whole milk and the sifted cocoa powder and stir to combine.
- Take an offset spatula and scrape up some of the vanilla icing. Spread it on one side of the flat underside of the cookie. (You frost the cookies upside down technically). Allow the vanilla glaze to set briefly, about 15 minutes. Then use another offset spatula to repeat with the chocolate glaze on the other side of the cookie. Allow chocolate glaze to set, about 20 minutes, before serving or storing.½
Notes
If you don't have jarred and prepared pumpkin pie spice, a homemade blend will work! Just use 1 & 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp ground cloves.