Striped Pumpkin Cookies

Ingredients:

Sugar cookie dough

• 2.5 cups premium flour (see Note)
• 1.5 tsp baking powder
• 0.5 tsp coarse salt
• 1.5 cups granulated sugar
• 220 g unsalted butter, room temperature
• 1 large egg, room temperature
• 1 tsp vanilla extract

Pumpkin cookie dough

• 2.5 cups premium flour + extra for work (see Note)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon of baking soda
• 0.5 tsp coarse salt
• 1 1/4 cups dark brown sugar
• 165 g unsalted butter, room temperature
• 1 large egg, room temperature
• 0.5 cups pumpkin puree
• 1 tsp vanilla extract

Glaze

• 2 cups powdered sugar
• 1 tsp pumpkin pie spice
• 1/4 cup milk

Preparation:

1. Sugar cookie dough:

   
   In a medium bowl, whisk together flour, baking powder, and salt; set aside.
   
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter, scraping down the sides of the bowl, until light and fluffy, about 3 minutes. Add the egg and mix. Add the vanilla extract and mix until smooth. Turn off the mixer. Add half the flour mixture and mix on low speed until all the flour is incorporated. Scrape down the sides of the bowl with a spatula, then add the remaining flour mixture and mix on low speed until incorporated. Scrape down the sides of the bowl and increase the mixer speed to medium. Mix for 1 minute.
3. Transfer the dough to a piece of plastic wrap. Using a silicone spatula, flatten it into a rectangle. Place a second piece of plastic wrap on top and roll the dough out with a rolling pin to a 20x25 cm (8x10 in) sheet. Wrap tightly and refrigerate for at least 2 hours and up to overnight.

4. Pumpkin cookie dough:

   
   In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
   
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and butter, scraping down the sides of the bowl, until light and fluffy, about 3 minutes. Add the egg and mix. Add the pumpkin puree and vanilla extract and mix until smooth. Turn off the mixer. Add half the flour mixture and mix on low speed until the flour is completely incorporated. Scrape down the sides of the bowl with a spatula, then add the remaining flour mixture and mix on low speed until incorporated. Scrape down the sides of the bowl and increase the mixer speed to medium-low. Mix for 1 minute.
6. Transfer the dough to a piece of plastic wrap. Using a silicone spatula, flatten it into a rectangle. Place a second piece of plastic wrap on top and roll the dough out with a rolling pin to a 20x25 cm (8x10 in) sheet. Wrap tightly and refrigerate for at least 2 hours and up to overnight.
7. Preheat oven to 175°C and line 2 baking sheets with parchment paper.
8. Unroll the pumpkin cookie dough and place it on a lightly floured sheet of parchment paper. Lightly dust the top with flour and use a rolling pin to roll it out into a larger rectangle, approximately 26 x 40 cm (10 x 16 inches). (See Note.) Place the parchment paper and dough on a baking sheet and refrigerate while you roll out the sugar cookie dough. Roll out the sugar cookie dough in the same manner and refrigerate it.
9. Using a pastry brush, brush excess flour from the surface of the pumpkin cookie dough. Using the parchment paper as a guide, invert the pumpkin cookie dough onto the sugar cookie dough, lining up the two rectangles as closely as possible. Using a very sharp knife or pastry cutter, cut the dough in half crosswise to create two 26 x 20 cm rectangles. Stack the dough rectangles to create four alternating layers of cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows, for a total of 24 squares. Place one layered square on top of the other and, using lightly floured hands, gently press the edges together to form a ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly distributing six balls of dough on each parchment-lined baking sheet.
10. Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack set on the baking sheet to cool completely.

11. Glaze:

    
    Meanwhile, in a medium bowl, combine the powdered sugar and pumpkin pie spice. Add the milk and whisk until smooth. Transfer to a zip-lock plastic bag or a quart-size pastry bag. Snip off a corner and drizzle the glaze over the cooled cookies. Let set for about 20 minutes.
    
    

    Note

    
    When measuring flour, spoon it into a measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
    
    Pumpkin cookie dough will be much softer than sugar cookie dough, so you'll need to use more flour when rolling it out to prevent it from sticking. Work quickly; if the dough becomes too soft or warm, place it on a parchment-lined baking sheet and chill it in the freezer for a few minutes.