It’s not that some cookies are better than others. Every cookie is a dang-good cookie by nature of it being… a cookie.
There are good cookies and then there are BLACK AND WHITE COOKIES. The cookie that reigns supreme. The best cookie in all the world. The cookie that wins the universe. The cookie that we all deserve.
Can you tell Black and White Cookies are my favorite? Are they your favorite, too? Good good good I knew we were friends like that.
I’ve made our favorite classic more friendly for this autumn chill by adding pumpkin and a dash of spice – as one does to the best cookie in the world this time of year. Pumpkin keeps these cookies moist and cake-like, just as these dream cookies should be – it’s a likely combination.
How you eat these cookies is up to you. I highly recommend straight down the center and in excess. Now let’s bake!
Here’s what you’ll need for these sweet, little pumpkin spice cookies:
• standard cookie procedure: flour, sugar, baking powder, baking soda, vanilla, and salt.
• two eggs for a fluffier, more cake-like cookie.
• pumpkin puree (I used canned pumpkin) and pumpkin pie spice. With the excess canned pumpkin you might also want to make Pumpkin Spice Rice Calas.
• oil is our fat for this cookie – it will help keep the cookies soft and tender for several days after baking.
For the glaze we’ll combine melted chocolate with butter and powdered sugar with cream and maple. Simple – with big cookie impact.
In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Since we’re mixing this batter by hand it’s extra important to thoroughly combine the dry ingredients so the spice and leavening are evenly dispersed throughout the cookie.
In another medium bowl whisk together the sugar and eggs.
Whisk until the eggs are thoroughly combined, even more pale in color, before adding the dash of vanilla extract.
Add the pumpkin puree and whisk until well combined.
The mixture will be a pleasing orange throughout. That’s how you know what’s good.
Add the dry ingredients, all at once to the pumpkin mixture.
Give it a whisk, and keep whisking until all of the ingredients are combined.
The mixture will resemble a very thick pancake batter.
You may even want to switch to a wooden spoon to stir the mixture together.
Scoop cookie batter onto a parchment lined baking sheet.
Parchment is keep for these cookies. It makes cleanly removing the cookies from the pan after baking super simple. The bottom of the cookies is what we’ll adorn with chocolate and maple glaze – so setting ourselves up for success starts with parchment paper.
I scooped the cookies using a large cookie scoop into about 1/4 cup portions. A scoop makes the work easier.
These little gems bake to cakey-soft.
Allow to cool completely (seriously… they need to not be warm or the glaze will slip and slide right off) before flipping and frosting.
While the cookies cool, whip up the glazes.
For the ‘white’ of our black and white we’ll whisk together powdered sugar, maple syrup, vanilla, and heavy cream. A pinch of salt is nice too.
We want the glaze thick but still easily spreadable. Heavy cream is helpful in that it adds body and aeration to this glaze – add a bit more as necessary until your glaze is perfectly spreadable but will still hold its shape on the cookie.
For the chocolate glaze we’ll melt chocolate chunks, butter, and corn syrup. The corn syrup keeps the glaze glossy and spreadable, so don’t skip it.
Half and half – ya feel?
Look at sweet little babies!
These are as much fun to make as they are to eat. It’s ok to call dibs on at least two.
Wrap individually and store at room temperature for a few days.
They’re great for gifting to very lucky neighbors.
For more in cookie inspiration see:
Chocolate Sprinkle Crinkle Cookies // Weekday Oatmeal and Everything Cookies // Peanut Butter and Chocolate Black and White Cookies // Gluten Free Tahini Dark Chocolate Skillet Cookie // A little something for everyone. Happy Baking!Print
- For the Cookies:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 4 ounces dark chocolate, chopped into chunks
- 3 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- For the Maple Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons maple syrup
- Pinch of salt
- Splash of vanilla extract
- Splash of heavy cream
- Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and spray lightly with nonstick cooking spray.
- Whisk together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl whisk together the eggs and sugar until smooth and lightened in color, about 1 minute. Whisk in the oil, pumpkin, and vanilla until blended. Stir in the flour mixture to incorporate.
- Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
- Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 14 to 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
- To make the chocolate glaze, melt together the butter and chocolate on the low setting of a microwave or in a double boiler on the stovetop. Stir in the corn syrup and a pinch of salt. The glaze should be smooth and glossy. If the frosting thickens too much, loosen it by putting it in the low microwave for a few seconds.
- For the maple glaze, in a medium bowl whisk together powdered sugar, maple, salt, vanilla extract and a splash of milk. Add another splash of milk until the mixture is thick but pourable.
- To glaze the cookies, use a butter knife to gently spread the chocolate glaze over one half of the cake. Use a second butter knife to spread the vanilla glaze over the other half of the cookies. Allow the icing to set for 30 minutes at room temperature or in the refrigerator. Serve or wrap individually and store at room temp for up to 3 days.
These cookies can be made gluten-free with a 1-to-1 flour blend.