Mini Pumpkin Black and White Cookies

I seriously cannot believe October is upon us already. Didn’t we just celebrate New Years? I’m so confused. But I guess it’s time to start digging into all things pumpkin! Let’s start with a fun twist on a classic cookie. Since Culinary.net no longer exists with my post on it, I’ve updated this from a re-direct post to the actual recipe!

MINI PUMPKIN BLACK AND WHITE COOKIES

Directions:

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, pages 60-61.