Serious Eats: Recipes

Pumpkin Black and White Cookies

The pumpkin puree lends a lightness to the texture and gives it enough moisture to stave off the dryness that tends to plague traditional black-and-whites.

I find buttermilk powder to be a very useful pantry staple and good substitute for buttermilk in baking. If you'd prefer to use fresh buttermilk you can substitute 3/4 buttermilk for the water and buttermilk powder used here.

I used Trader Joe's pumpkin pie spice here, which includes cardamon and lemon peel in addition to the traditional cinnamon, ginger, and cloves.

The frosting recipe was adapted from Smitten Kitchen.

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