Ginger Cookie Pumpkin Ice Cream Sandwiches Recipe

Name: Ginger Cookie Pumpkin Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 cup granulated sugar; 1/2 cup dark brown sugar packed; 3/4 cup unsalted butter at room temperature; 1 large egg; 1/3 cup dark molasses; 1 quart ice cream pumpkin

Servings: persons

2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup granulated sugar
1/2 cup dark brown sugar packed
3/4 cup unsalted butter at room temperature
1 large egg
1/3 cup dark molasses
1 quart ice cream pumpkin

1
Combine the flour, baking soda, ginger, cinnamon, all-spice, salt, and pepper in a medium bowl and stir with a whisk to blend. Cream the sugars and butter in a large bowl until light and fluffy. Beat in the egg, then the molasses. Add dry ingredients until well combined. Cover and refrigerate for 30 minutes.
2
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Spoon teaspoonfuls of batter on to the sheets 2 inches apart. Bake for 8 to 10 minutes. Do not allow them to brown. Remove and let cool on the baking sheets for an additional 10 minutes before transferring to a wire rack to cool completely.
3
To make the ice cream sandwiches
4
I used a Williams-Sonoma recipe to make the pumpkin ice cream. You might just want to buy some pumpkin ice cream, it is much quicker and easier than making your own.
5
Add 1 tablespoon of ice cream to the underside of a ginger cookie, top with another ginger cookie. Eat immediately.

1003

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups all purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Ginger Cookie Pumpkin Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Ginger Cookie Pumpkin Ice Cream Sandwiches

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