I love autumn. The leaves changing color, wearing sweaters outdoors, curling up with that special someone at the end of the day eating the latest bake good. My favorite ingredient in baked items (right now) is pumpkin. Pumpkin chocolate chip cookies, pumpkin hot chocolate, and pumpkin pie… Yummy!
And what can be better than pumpkin pie with a side of vanilla ice cream? By combining the pie and ice cream, of course! I must insert a disclaimer here…
What I am about to share with you is not healthy nor is it going to melt the pounds off like some of my other posts on food. This is a post on quality and flavor. One does not have to eat a large quantity of any dish is there is flavor for every sense. This dessert suggestion and recipe (Yes, I’m SHARING!) has everything for all senses. Even hearing! Who doesn’t like hearing people rave over your food with accolades and praise? 🙂
First, and the most important ingredient to this desert, is two scoops of the Pumpkin Ice Cream made by Pilgrim Joes and found at Trader Joe’s. Don’t have a Trader Joe’s close to your home? I suggest as a back-up option the Pumpkin Ice Cream made Dryers.Soft Ginger Cookies
1 1/2 cups Butter
2 cups Brown Sugar
1/2 cup Molasses
4 1/2 cups Flour
4 teaspoons Baking Soda
2 teaspoons Cinnamon
2 teaspoons Ground Ginger
1 teaspoon Ground Cloves
1/2 teaspoon Salt
Cream butter and brown sugar. Add eggs and molasses and mix well. Add dry ingredients. Roll into balls with a cookie scoop and roll balls in sugar. Back on ungreased cookie sheets (a baking stone works VERY WELL) at 375 degrees for 10 to 12 minutes.