An unexpected festive autumn cookie based on tthe classic Black and White.
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.
Keywords: pumpkin, autumn, holiday, cookies, black and white