Black and white cookies are an American bakery classic. They’re huge, approximately the same size of your face maybe even bigger, and they are a mix between a soft baked cookie and a pound cake. But the most distinctive part of a black and white is when they get iced with white fondant on one side and then chocolate ganache on the other. It’s what sets the black and white cookie apart from all the others because it automatically becomes a two-person cookie once its iced. You split the cookie right down the line where the chocolate meets the vanilla and one person gets the chocolate side and the other person gets the vanilla side. Even though it’s not written in writing, it’s like black and white cookie law that you share your cookie. And no matter what anyone says, there is always a favorite side. I, for one, am team white and to this day I always eat the vanilla side and give my dad the chocolate side.
I wanted to give this american cookie a fall twist since it’s October so I made a two changes. I added pumpkin puree to the cookie to give it that nice fall flavor but the best part of it all is, of course, the white glaze so naturally I had to do something to make it even better. So instead of making the glaze out of confectioners sugar and water, I swapped out the water for maple syrup! GENIUS, I KNOW! Let me tell you that the combination of the maple glaze and the soft pumpkin cookie was the best idea ever. Even my dad who likes the chocolate side said that he really liked the maple side the best. I think I may have converted him… This might be a problem…Who is going to eat the chocolate side now!? O_O
Let me know which side is your favorite! Are you team vanilla or team chocolate?
Pumpkin Maple Black & White Cookies
Servings 5 large cookies
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup pumpkin
1/2 tsp vanilla
5 tbsp butter
1/2 cup sugar
1/4 cup dark chocolate
1 tsp coconut oil
1/4 cups confectioner's sugar
1 tbsp maple syrup
1/4 tsp water (if needed)
Preheat the oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper.
In a bowl combine the flour, salt, and baking soda. Set aside.
In another small bowl combine the pumpkin and vanilla. Set aside.
In a standing mixer, cream together the butter and sugar for about 1 minute.
Then add in the egg and cream until the egg is fully incorporated.
Slowly add in 1/3 of the flour mixture then add in 1/2 of the pumpkin mixture. Continue adding in each mixture until both are gone. If necessary scrape down the sides of the bowl.
Using a 1/4 cup ice cream scoop, spoon out the batter spacing each cookie apart by atlas 2 inches.
Bake for 15 minutes or until the edges are golden and spring back when touched.
In a small microwave safe bowl heat the chocolate on high for 30 seconds.
Give it a stir and microwave for another 30 seconds.
Add in the coconut oil and stir until there are no lumps and there is a glossy finish.
In a small bow, combine the maple syrup and confectioner's sugar. Add 1/4 tsp of water if it is too thick. It should be about the same consistency as the chocolate glaze.
Adapted Recipe from: https://www.geniuskitchen.com/recipe/new-york-city-black-and-white-cookies-180805