Mini Pumpkin Black and White Cookies

Mini Pumpkin Black and White Cookies

It is hard to believe that fall has already begun. If it weren’t for the sun setting earlier every day, it would still seem to be summer where I live because we are still experiencing highs in the 80s. As a result, it took me awhile longer than most to be ready to dig into the fall flavors such as pumpkin.

That all changed when I saw these cookies in the Joy the Baker Cookbook. I knew I had to make them. Not only have I never made black and white cookies before, but I have never heard of any different flavor variety. It starts off with a pumpkin cookie, which is soft and moist due to the addition of the pumpkin puree, and is then topped off with a typical chocolate glaze and an untraditional cinnamon glaze.

Upon first bite, these became my favorite kind of black and white cookie. The cinnamon glaze is absolutely perfect with the pumpkin, and I was surprised by how much I enjoyed chocolate and pumpkin together. I also enjoy that they are smaller than traditional black and white cookies. They  just might become a staple every fall from now on!

Mini Pumpkin Black and White Cookies

Makes about 3 dozen 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  can (15 ounces) pumpkin puree
1 teaspoon vanilla extract
Cinnamon Glaze:
2 cups powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Up to 1 teaspoon water (despite what the recipe said, I ended up using a couple tablespoons water)
Chocolate Glaze:
4 ounces semisweet chocolate chunks or chips
3 tablespoons unsalted butter
Pinch of salt
1 tablespoon light corn syrup


  1. Position a rack in the center of the oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. To make the cookies: in a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, whisk together eggs and sugar until well incorporated and slightly pale, about 2 minutes. Add the oil, pumpkin, and vanilla, and carefully whisk until completely incorporated.
  4. Add the flour mixture to the pumpkin mixture and fold together with a spatula until no dry flour bits remain.
  5. Dollop tablespoonfuls of batter onto the baking sheet, keeping about 2 inches between each cookie. Spread the cookie batter slightly with the back of a spoon or a butter knife, creating a 2-inch cookie circle.
  6. Bake cookies for 12 to 14 minutes until just cooked through. Use a skewer to test the center of the cookie if necessary. When the skewer comes out clean, the cookies are done.
  7. Allow the cookies to rest on the pan for 10 minutes before using a thin spatula to remove cookies to a cooling rack to cool completely before frosting. While cookies are cooling, make the glazes.
  8. To make the cinnamon glaze: whisk together all ingredients, except water, until smooth. Add enough water to thin the glaze. Set aside.
  9. To make the chocolate glaze: place a small heatproof bowl over, but not touching, a small saucepan of simmering water. In the bowl, melt chocolate and butter. Stir until melted then remove the bowl from the heat. Stir in the salt and corn syrup and set aside.
  10. 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, spread cinnamon glaze on half of the cookie. With a separate butter knife, frost the other side of the cookie with chocolate glaze. Set the cookie on its top to harden slightly before wrapping individually in small squares of plastic wrap.

Source: Joy the Baker Cookbook.

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