Make Ahead

Pumpkin Molasses Cookiewiches

November  7, 2010
0 Ratings
  • Serves 6-8
Author Notes

This recipe combines two of my families favorite desserts: Molasses Spice Cookies and Pumpkin Ice Cream. They are a refreshing addition to the dessert table and can be made in a variety of sizes to suit your appetite. Feel free to play with these: add chopped crystallized ginger or pumpkin seeds for taste & visual appeal. —sticksnscones

What You'll Need
  • 2 1/2 cups unbleached flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 1/2 sticks, unsalted butter- at room temperature
  • 1 cup granulated sugar+ additional for rolling
  • 1 egg-at room temperature
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/3- 1/2 cups optional: crystallized ginger-chopped
  • 1/3 cup optional: toasted pumpkin seeds
  • 1 pint, pumpkin ice cream or frozen yogurt
  1. In a medium sized bowl, mix together flour,baking soda, spices and salt.
  2. In the bowl of a mixer, cream together the butter and sugar until until light and fluffy. Add the egg and the water. Mix until well blended.
  3. Add molasses and mix until well blended. Add optional chopped crystallized ginger.
  4. Refrigerate dough for at least 1 hour.
  5. Preheat oven to 350. Line baking sheets with parchment paper or silpat.
  6. Place extra granulated sugar in bowl. Break off walnut sized balls and roll in sugar.
  7. Place dough on cookie sheet, 2 inches apart and bake about 10 minutes or until just set. They may not look totally done, but you want them to be a little soft. Don't overbake!
  8. Let cool for a few minutes before transferring to a cooling rack. Cool completely before assembling sandwiches.
  9. Let pumpkin ice cream/yogurt soften to a spreadable consistency. Using an ice cream scoop, place a small scoop on the flat size of one of the cookies- try to spread it evenly. Place the second cookie flat side down on top of the ice cream. Press together so that the ice cream comes out to the edge of the cookie.
  10. Optional: Roll in additional crystallized ginger or pumpkin seeds.
  11. Wrap each sandwich in plastic and place in ziploc bag. Transfer to freezer.
  12. Remove from freezer shortly before serving.

See what other Food52ers are saying.

  • JoanG
  • drmmk123
  • sticksnscones

3 Reviews

drmmk123 November 11, 2010
This was delicious ! I had the fortunate opportunity to try this ..the pumpkin seeds added a wonderful crunch to each bit a + all the way around
JoanG November 8, 2010
I had almost the exact same idea! I was going to try it and see how it came out, and you already did that. My son had made ice cream sandwiches for Thanksgiving a few years ago and i was going to change the cookies to giner/molasses and the ice cream to pumpkin!
We have the same taste for Thanksgiving treats!
sticksnscones November 9, 2010
Great minds must think alike! These were a hit at my last dinner party. Definetly give these a whirl.