Ginger Cookie Pumpkin Ice Cream Sandwiches

Photo: Kendra Nordin

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 packed dark brown sugar

3/4 cup unsalted butter at room temperature

1 large egg

cup dark molasses

1 quart pumpkin ice cream

Preparation

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.

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.

To make the ice cream sandwiches

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.

Add 1 tablespoon of ice cream to the underside of a ginger cookie, top with another ginger cookie. Eat immediately.

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About

These ginger cookies are wonderful. They are from a cookbook called “Organic Marin,” a beautifully illustrated land-to-table collection of recipes. The ice cream sandwiches are festive in their flavors, but their darkness reminds me of the bark of trees that curl through the colors in the canopy like a heavy signature.

Signing off, the trees seems to say. See you in the spring.