Pumpkin Black and White Cookies

Name: Pumpkin Black and White Cookies
Ingredients: Cookies; 2 cups (240g) all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ¾ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground allspice; ⅛ teaspoon ground clove; ⅛ teaspoon ground nutmeg; 2 large (100g) eggs; 1 cup (198g) granulated sugar; ½ cup (118ml) vegetable oil; 1 cup (227) canned pumpkin puree; 1 teaspoon vanilla extract; Vanilla Icing; 1½ cups (170g) confectioners’ sugar; 2 tablespoons light corn syrup; ½ teaspoon vanilla extract; Heavy cream, as needed; Chocolate Icing; 1 cup (113g) confectioners’ sugar; 2 tablespoons (10g) unsweetened cocoa powder; 2½ ounces (70g) bittersweet chocolate, melted; 3 tablespoons (42g) unsalted butter, melted; 1 tablespoon light corn syrup

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These pumpkin black and white cookies are just as soft and cakey as the original treat, but with a seasonal twist.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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