Welcome back to the fall cookie baking fun!
In case you’re just joining us, it’s Fall Cookie Week! This is a week-long celebration of drop cookies, bar cookies, and everything in-between, all inspired by the flavors of the season brought to you by myself and Julie Blanner! Yesterday, I shared a recipe for Frosted Carrot Cake Cookies. Today, I’m serving up Black and White Pumpkin Cookies.
Black and white cookies are somewhat of a staple in NYC. When my mom and I were there a few weeks ago, I spotted black and white cookies in several of the shops we visited. Seeing them inspired me to give them a seasonal twist for FCW.
I started with a traditional recipe for black and white cookies and amped it up by adding pumpkin puree and traditional pumpkin spices such as cinnamon, nutmeg, and cloves. (All of us pumpkin spice fanatics are on a mission to give everything a pumpkin spice makeover. You have been warned.)
With their sponge-like texture, these cookies are delicious on their own. However, since we’re going for traditional black and white, a swipe of vanilla and chocolate on top is a must.
The icing for these cookies is a combination of confectioner’s sugar, corn syrup, and water. That’s it. For the chocolate portion, you just mix in a bit of melted chocolate.
Depending on how precise you want to get, icing these guys can be a bit time consuming. I found a small offset spatula to be the best tool for applying the icing. Also, it’s tough to describe the ideal consistency of the icing. It needs to be thick enough to give you a thick layer, but still thin enough to run off the sides. Use your least attractive cookie to practice. (You can eat it after practicing. No one needs to know.) Adding more water to your icing will make it thinner; more confectioner’s sugar will thicken it.
No matter how you ice them, these are a fun and tasty treat for this time of year. The pumpkin flavor with a touch of chocolate and vanilla is a yummy combination.
Let’s get baking!
Makes about 16 cookies
Here's what you will need:
2 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup milk
1 ounce unsweetened chocolate
2 tablespoons light corn syrup
3 tablespoons water
2 1/2 cups confectioner's sugar
1/4 teaspoon vanilla
Begin by preheating your oven to 375 degrees F. Line a baking sheet with parchment paper and set the sheet to the side.
In a large bowl, whisk together the cake flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Using an electric mixer, beat the butter and sugar together until light and fluffy. This should take about 3 minutes. Scrape down the bowl as needed.
Beat in the egg and vanilla and then the pumpkin puree. (The pumpkin puree will make the mixture look as if it's separated. This is normal.)
Beginning and ending with the flour mixture, alternately add the flour mixture in three additions and the milk in two additions at low speed until just combined.
Using a medium-size (5 cm) ice-cream scoop, scoop the dough onto the lined baking sheet. Moisten your fingers with a bit of water and gently press each mound of dough into a disc that's 3-inches in diameter and 1/2-inch thick. (You can also tap the baking sheet on the counter to help spread out the dough.)
Bake for 20 minutes or until the centers are firm and the edges just begin to brown. Cool the cookies on the baking sheet for 2 minutes. Then transfer them to a wire rack to cool completely.
In the meantime, prepare your icing.
In a double-broiler, melt the chocolate. Set aside.
In a medium bowl, whisk together the powdered sugar, corn syrup, and water. (If desired, thin the icing by adding more water, a little a at a time.)
Spoon half of the icing into a small bowl. Add the melted chocolate and stir to combine. (Again, add water to thin the icing if it seems too thick.)
Place two wire racks on top of parchment paper. Then use a small offset spatula to spread the white icing on one half of each cookie, allowing the excess to drip off the side. Once the white icing has set up for 15 minutes, repeat the process with the chocolate icing on the other half of each cookie. Allow the icing to harden for at least one hour.
Store the cookies in an airtight container. Separate the layers of cookies with sheets of parchment.
There’s just something about these cookies that has always grabbed my attention. I’m so glad I finally decided to make them. Adding pumpkin spice to the dough was icing on the cake … er, cookie.
Now, don’t forget, Julie Blanner is joining me this year for FCW. Every day she’s baking up a delicious recipe, too! Today she’s whipped up these Pumpkin Gooey Butter Cookies. That’s four of my favorite words in one name, so you know they are good! You can find that recipe here.
As always, thanks so much for joining us. Share your fall cookies on Instagram using the hashtag #FallCookieWeek.