Spiced Pumpkin Black and Tan Cookies

black and tans 002As I posted just a Wee Bit ago, I was in Pumpkin Cookie Mode today. First, I made what I'm calling Truly, Madly, Deeply Espresso Pumpkin Cookies. If you'd like that recipe, which is really quite Yummy, here you go.  But what I really wanted to make was a version of black and white cookies. Except with pumpkin.

I started with one base recipe, turned it into the Truly, Madly, Deeply cookies and then tweaked it to get what I'm calling Spiced Pumpkin Black and Tan Cookies. And they are Wonderful. So, without further ado, I give you my Homage to the black and white cookie:

black and tans 003

Spiced Pumpkin Black and Tan Cookies
Recipe type: Cookie!!
Prep time: 
Cook time: 
Total time: 
Serves: 12
Very loosely based on a recipe from Rosie's...Cookie Book, (link below to help us feed the cats), these tender spiced pumpkin cookies are my Autumnal Love Song to the black and white cookie. This cookie is made using The Creaming Method.
What You Need
For the Cookies
  • 6.5 oz. cake flour
  • 1¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 stick (4 oz) unsalted butter, at cool room temperature
  • ⅔ cup dark brown sugar, packed
  • a very slightly rounded ½ teaspoon of sea salt
  • 1 teaspoon vanilla
  • ½ teaspoon espresso powder
  • ½ teaspoon apple pie spice (or pumpkin pie spice)
  • heavy pinch cinnamon
  • 1 egg
  • ⅔ can pureed pumpkin
  • 3 Tablespoons milk
For the "Black" Glaze
  • 3 Tablespoons butter, melted
  • pinch of salt
  • 2 Tablespoons good quality cocoa powder (Dutch process, if you have it)
  • 2 Tablespoons milk
  • wee splash of vanilla
  • powdered sugar, enough to make a fairly thick, spreadable glaze, about 2 cups
For the "Tan" Glaze
  • about 1 cup powdered sugar
  • pinch of salt
  • wee splash of vanilla
  • ¾ teaspoon espresso powder
  • heavy pinch apple pie spice (or pumpkin pie spice)
  • 1 Tablespoon butter, melted
  • milk, enough to make a thick, spreadable glaze
What To Do
To Make the Cookies
  1. Position the oven racks in the upper and lower thirds of the oven.
  2. Preheat oven to 400F.
  3. Line 2 cookie sheets with parchment paper or Silpat.
  4. Whisk together the flour, baking powder and baking soda. Set aside.
  5. Beat the butter, sugar, salt, vanilla, espresso powder, and spices together until light and fluffy, scraping the bowl as necessary.
  6. Beat in the egg until well combined.
  7. Beat in the pumpkin.
  8. On low speed, mix in half the flour mixture for about five seconds.
  9. Mix in 2 tablespoons of milk.
  10. Add the rest of the flour and the last tablespoon of milk and mix on low until just combined. Finish folding the batter together by hand.
  11. Portion into generous 2 Tablespoon mounds on the prepared baking sheets, six cookies per sheet. Spread the dough out slightly with the back of a spoon or with a spatula.
  12. Bake for five minutes. Rotate the pans and bake for five more minutes, or until the tops of the cookies are firm and spring back slightly when touched. Don't let them brown.
  13. Let cool on racks, then ice half of each cookie with Black glaze and half with the Tan.
To Make the "Black" Glaze
  1. Melt the butter in a small sauce pan.
  2. Whisk in the salt, cocoa powder and milk.
  3. Bring just to a boil, then remove from heat.
  4. Whisk in the vanilla and enough powdered sugar to make a spreadable glaze.
To Make the "Tan" Glaze
  1. Whisk together the powdered sugar, salt, vanilla, espresso powder and spices until evenly combined.
  2. Whisk in the butter and enough milk to make a thick, spreadable glaze.
Other Stuff to Know
These cookies are pretty enormous. You can make them smaller by portioning them in 1-tablespoon mounds to yield about 24 cookies. Your baking time will most likely be less, so keep an eye on them.

Make these immediately. You will adore them. Have a lovely day.



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