Pumpkin-Ginger Pizookies

For those of you who have never had a pizookie before, it is a half baked cookie with a scoop of ice cream on it. A friend make this for us after a dinner one night and it was absolutely amazing! For this recipe you will need pumpkin ice cream and will be making the ginger cookies and the buttermilk caramel syrup. Sounds like a lot of work, and it is... But I promise it'll be worth it.

STEP 1: Buttermilk Caramel Syrup

INGREDIENTS
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

DIRECTIONS
1. Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients, but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
2. Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.
3. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.


Step 2: Ginger Spice Cookies

INGREDIENTS
3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment paper or a silpat. Or don’t line them at all :)
3. With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
4. Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
5. IF YOU WANT TO BAKE COOKIES: Place on a cookie sheet and bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top. (Don’t over bake! You want to keep them nice and chewy-soft in the middle.)

Step 3: How to make it all a Pizookie ...

Lightly spray ramekins with non-stick spray. Fill half way with cookie dough and press down with fingers. Bake at 350 for 15-20 minutes and then check on them and let them continue baking until the tops are puffed and set and edges are slightly crackled. Remove and let cool until just slightly warm to the touch on the outside of the ramekin.

Place a generous scoop of Pumpkin Icecream on top. Drizzle caramel syrup and sprinkle with candied nuts... Enjoy!

Original Source: http://www.ourbestbites.com/2011/11/pumpkin-ginger-pizzookies/