- 2 cups bread flour, plus more for dusting
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¾ tsp baking soda
- ½ tsp ground cloves or nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2/3 cup dark brown sugar
- 1/3 cup sugar
- 2 egg yolks
- ¼ cup molasses
- 1 pint Ben & Jerry’s Pumpkin Cheesecake ice cream
Whisk flour, cinnamon, ginger, baking soda, cloves (or nutmeg), and salt in a medium bowl. Beat butter, brown sugar, and sugar in a large bowl until smooth. Add egg yolks and beat until smooth. Add molasses and beat until smooth. Scrape sides of bowl and beat again until smooth. Add flour mixture and beat on low until the dough comes together. Squeeze into a ball. It will be stiff. Set in refrigerator to chill for 30 minutes. Preheat oven to 350 F. Generously coat the inside of the cups of a cupcake pan or cookie bowl mold with cooking spray. Roll cookie dough out on a lightly floured surface until slightly less than ¼” thick.
Cut dough into six 4” rounds. Press each round of dough into the cupcake pan or cookie mold, lining the bottom and sides to form a bowl shape. Bake until puffed and set but not darkened along the edges, about 12-13 minutes. Let cool completely. Turn out onto a wire rack then invert to right side up.
To serve, fill each cookie bowl with scoops of Ben & Jerry’s Pumpkin Cheesecake ice cream. (Optional: drizzle with your favorite caramel sauce.) Enjoy!