I came across these cookies last Christmas in the opus that is Gourmet Today. I was searching for an activity that my lil’ jalapeño and I could do instead of going outside in the -10°F weather. Some people craft with their kids—I bake. Anyhoo, they turned out really good—chewy, just enough spice and a bitter edge that begs you to eat another.
I’ve been dreaming about them lately and had a quart of pumpkin ice cream in the freezer, just begging me to eat it. Then it struck me that those two would probably like to meet. So it was only right that I introduce them, and whattaya know? A match made in heaven.
Pumpkin ice cream is one of those seasonal ice cream flavors, like peppermint and egg nog, that I wait for all year long. If made right it is like a frozen, meltable version of pumpkin pie.