Pumpkin Spice Ice Cream Cookie

I always get a little giddy when I see these three ingredients because I know nothing but goodness can be at the end of their rainbow. Seriously, I think the best part of making a cake (from scratch) or cookies is the first step of creaming the butter and sugar. You should also be giddy when seeing these ingredients because I’m about to share with you one heck of a dessert that’s easy to make and packs an awesome punch: a Pumpkin Spice Ice Cream Cookie. 

This dessert has sort of grown up over the last few months in my brain as I’ve tossed around a few different ideas for alternative ice cream sandwiches. I’m not a huge chocolate fan (I know, I’ll give you a second to get up from the floor). I thought of using ginger cookies in the summer with vanilla ice cream – which I’m sure would be delicious until I saw this at my local Aldie: 

It was love at first sight. Pumpkin? Ice Cream? Can’t go wrong with that!!  

I knew I needed a soft cookie for the sandwich so I looked up soft ginger cookies. I made a recipe I found on Allrecipes.com. They’re very soft and delicious and make a great snack with or without the ice cream. 

Um, yeah, then I added a few spoonfuls of pumpkin spice ice cream in the middle and – booyah! – totally for those not on a diet. 

Soft Ginger Cookies via Allrecipes.com 

2 1/4 cups all purpose flour

2 tsp ground ginger

1 tsp baking soda

3/4 ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cups butter, softened

1 cup sugar

1 egg

1 tbsp water

1/4 cup molasses

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.