mini pumpkin black and white cookies

If you were to visit my home right now, you would come across several signs of neglect.  The fridge is containing only the basics I need to send my kids healthy lunches, staples for quick suppers and zero signs of any leftovers from proper meals being made.  There is a pile of every imaginable playmobil piece on the carpet in the front room.  My work desk is set up with empty glasses, bowls and a long to do list (that thankfully I have been able to condense after a good day of editing.)  I should be editing the cutest little girls, but realized that I did not want this month to end without sharing this cookie recipe.  This blog has suffered enough neglect this month.  And I figured you might just need a recipe for this weekend.

As soon as I received Joy the Baker's cookbook (the best gift ever!  Thank you Chanda!), this recipe immediately jumped out at me.  I have already shared another well loved version of black and white cookies here.  But I just couldn't bear to purchase pumpkin in the spring or summer.  So these waited until I was ready for some fall baking.  I am happy to report that Joy did it again with another amazing cookie recipe.    

Here is the recipe!

Mini Pumpkin Black and White Cookies - from Joy the Baker
makes about 32 cookies

For the cookies-

2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 (15-ounce) can pumpkin puree
1 teaspoon pure vanilla extract

For the cinnamon glaze-

2 cups powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
up to 1 teaspoon water

For the chocolate glaze-
4 ounces semisweet chocolate chips
3 tablespoons unsalted butter
pinch of salt
1 tablespoon light corn syrup

Preheat your oven to 325 degrees F.  Line 2 baking sheets with parchment paper and set aside.

To make the cookies - in a medium bowl, sift flour, baking powder, baking soda, salt and cinnamon together.  Set aside.

In a large bowl, whisk together eggs and sugar until slightly pale and well incorporated, approximately 2 minutes.  Add the oil, pumpkin and vanilla.  Carefully whisk until completely incorporated.

Carefully add the flour mixture to the pumpkin mixture by folding with a spatula.  Continue until no dry flour remains.

Dollop tablespoonfuls of batter on the parchment lined baking sheets.  Space 2 inches between each cookie.  Spread the cookie batter slightly with the back of a spoon or small spatula.  Each cookie should be approximately a 2 inch circle.

Bake cookies for 12-14 minutes until just cooked through.  Use a toothpick to test the centre of each cookie.

Allow cookies to rest on the pan for 10 minutes before transferring to a cooling rack.  While cookies cool, make the glazes.

To make the cinnamon glaze - whisk together all ingredients until smooth.  Add up to 1 teaspoon of water to thin the glaze.  Set aside.

To make the chocolate glaze - place a small heatproof bowl over, but not touching, a small saucepan of simmering water.  In the bowl, melt the chocolate and butter.  Stir until melted then remove the bowl from heat.  Stir in the salt and corn syrup.  Set aside.

Cookies should be completely cooled before frosted.  Take a baked cookie, flip it over and wipe any excess crumbs off the bottom.  The bottom of the cookie will become the top of the cookie.  With a butter knife, or small spatula, spread cinnamon glaze on half of the cookie.  With a separate butter knife, frost the other side of the cookie with chocolate glaze.  Allow the cookie to rest to allow the glaze to harden.

Cookies will keep at room temperature or in the fridge for several days.