Mini Pumpkin Black & White Cookies

I’m really into fall. For example, last weekend I spray painted pumpkins gold and topped them off with glitter with my fall-loving friend Cindy.

I’ve been wearing tights, painting my nails navy, and walking Elliot over neon leaves. I’ve also been making pumpkin everything. Pumpkin roll, pumpkin pup treats, and now these black and white cookies.

So if you’ve got fall fever (which is way better than Bieber fever) you should totally make these! Because pumpkin and chocolate were meant to be friends. It’s the truth.

Pumpkin Cookies
Base cookie recipe adapted from Joy the Baker


  • 2 cups flour
  • 1 1/2 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1 t ground cinnamon
  • hefty pinch of nutmeg
  • pinch of cloves
  • pinch of ginger
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 cup canned pumpkin
  • 1 t vanilla extract
  • 1 cup butterscotch chips
  • 1/4 cup mini chocolate chips
  • powdered sugar for sprinkling


  1. Preheat the oven to 325 degrees and line two cookie sheets with parchment paper; spray the parchment paper with cooking spray.
  2. Whisk together the dry ingredients: flour, baking powder, soda, salt, and spices in a medium sized bowl. In a large bowl, using an electric mixer, beat together the eggs and sugar until lightened in color; about one minute. Add canola oil, pumpkin and vanilla and mix on a low speed until combined. Mix in dry ingredients until no flour streaks remain.
  3. Using a cookie scoop or a teaspoon, scoop the batter onto the cookie sheets leaving about 2 1/2 inches between cookies. Smooth them out into a slightly bigger circle and bake until tops are firm and a toothpick inserted in the center comes out dry, about 10-12 minutes. Cool on a cooling rack and make icing.

This one was mine.

Black and White Icing
Recipe from epicurious

  • 1 1/2 cups powdered sugar
  • 1/8 t cinnamon
  • 1 T light corn syrup
  • 1 1/2 t +2 T water
  • 1/4 t vanilla
  • 1/4 cup unsweetened cocoa powder
  1. Make icings why cookies chill. Stir together confectioners sugar, cinnamon, corn syrup, vanilla and 1 1/2 teaspoons + 1 tablespoon of water in a small bowl until smooth. Transfer half the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to the same consistency of white icing.
  2. Turn cookies flat side up, then spread white icing over half of each chocolate over the other half.

Get ready for some serious fall-time love.

16 thoughts on “Mini Pumpkin Black & White Cookies”

  1. I’m so glad you made black & white cookies get with the fall time! Pumpkin + chocolate are great friends. truth!
    Our golden pumpkins are just making my day every day…there’s glitter all over the place, glitta magic!

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