So maybe you know about my love affair with Black and White cookies from this, and also this.
I'm pretty sure I've enumerated in many ways how delicious these are, the amazing blending of flavors they offer, and even probably gone so far as to wax philosophical about how they represent the American spirit. Whatever.
This time I made them pumpkin-y.
So now it's all that goodness, plus an autumnal twinge of pumpkin, spices, and a little touch of cinnamon in the chocolate. I've been surprised before by how well pumpkin and chocolate unexpectedly go together, and this was no exception.
Pumpkin Black and White Cookies
(from see you in the morning)
2 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp kosher salt
1 1/2 tsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs, room temperature
1 1/2 cups pumpkin puree
3/4 cup evaporated milk
1 tsp vanilla
2 cups confectioners sugar
1/2 tsp vanilla
1 tbsp light corn syrup
2 tbsp hot water
4 oz semisweet chocolate, chopped
3 tbsp unsalted butter
1 tbsp light corn syrup
1/4 tsp cinnamon
Preheat the oven to 375, and line a couple cookie sheets with parchment.
For the cookies, in a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg.
In the bowl of a stand mixer with paddle attachment, cream together the butter and brown sugar on medium high, about 3 minutes, until light and fluffy. Add egg, pumpkin, milk and vanilla and stir on low until combined, about 2 minutes. Add flour mixture to the wet ingredients and beat on low until combined.
Transfer dough to pastry bag with round tip and pipe batter onto parchment lined cookie sheets, in about 2 inch rounds separated about 1 1/2 inches apart. Bake in center rack of the oven about 12 minutes, or until cookies spring back when lightly pressed. Cool on baking sheet about 3 minutes before removing to wire cooling rack. Allow to cool completely before frosting.
In a medium bowl, whisk together ingredients for vanilla glaze. Turn cookies upside down and frost half of each cookie with the vanilla. Allow to set before moving onto chocolate.
For the chocolate glaze, in a medium bowl, melt the chocolate and the butter in the microwave, stirring after 20 second intervals until combined. Whisk corn syrup and cinnamon into the chocolate. Glaze the remain half of each cookie with the chocolate. Allow to set.
Store in airtight containers, separated by wax paper in either the fridge or at room temperature.