pumpkin black and white cookies

aaaaaaaaaaaahhhhhhhhhhhhhhhhhhaeiafnoIawljgfoihvnoinoeirnvoinwpnqv(*&^%^&**^$!!!!!!!!!!!!!!

...hey

i am SUPER full of excitement for this one.

pumpkin. black and white cookies. together as one! amen to that. 

these are stuff dreams are made out of.

happy beautiful dreams. the ones that you try hard to make your brain continue after you annoyingly wake up in the middle of the night. 

tonight i hope i dream about pumpkin black and white cookies.

i hope i'll sit down to a big metal platter with a large number of them arranged nicely.

there will be a goblet of fancy champagne.

and i won't ever have to wear eyeliner to look awake. 

and then i will proceed to eat these cookies as messily or daintily as i so please. and in the morning i will not have a massive stomach ache nor extra buldging love handles. 

and the best part, i will still have a bunch of cookies in the kitchen.

they smell like donuts. 

stick your nose up to them. seriously. donuts.

the flavor of fall + glaze. with a good dose of salt to keep all that sweetness in check.

after a day they get a little gooey on the inside where the cookie meets the glaze.

and there is cinnamon in the chocolate glaze. because right now, spice is nice. and i want it in my chocolate.

this recipe will yield you a looot of black and whites. around 45.

this is terrible, dangerous, and incredible. like a giant, real-life Reptar

Pumpkin Black and White Cookies

components adapted from Martha Stewart's Cookies, Smitten Kitchen, and Joy the Baker

Pumpkin Cookies:

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 

Vanilla glaze:

2 cups confectioners sugar

1/2 tsp vanilla

1 tbsp light corn syrup

2 tbsp hot water

Chocolate glaze:

4 oz semisweet chocolate, chopped

3 tbsp unsalted butter

1 tbsp light corn syrup
1/4 tsp cinnamon


preheat oven to 375. line a few baking sheets with parchment paper. 
in a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. in a bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. beat in the eggs until combined. with the mixer on low, add the pumpkin, evaporated milk, and vanilla and beat until well blended, about 2 minutes. keep the mixer on low and add the dry ingredients. beat until just combined. 


transfer the batter to a pastry bag fitted with a round tip and pipe 2 inch rounds onto the prepared baking sheet, leaving about 1 1/2 inches between them. bake for 12 minutes, or until the tops of the cookies spring back when lightly pressed. let cool on wire racks. 


for the vanilla glaze: whisk all ingredients in a bowl until smooth. with a small offset spatula or a knife, spread vanilla glaze on one half of every cookie. let dry a bit while you make chocolate glaze. 
for the chocolate glaze: melt the chocolate and butter together in a double boiler (or you can use a microwave). whisk in the corn syrup and cinnamon until it's glossy and smooth. frost the other halves of the cookies with the chocolate glaze and set them out for the glazes to firm up a bit. 
they keep well covered at room temperature or in the fridge for a few days.