A fun fall twist on traditional chocolate chip pizookies, these pumpkin-ginger pizookies make the perfect fall treat!
Just like our regular Pizookies, you’ll need ramekins, or ramekin-sized dishes. If you don’t have ramekins just be creative; oven proof ceramic mugs work great. Well, really if you don’t have any you should run to Target and Walmart or whatever and just buy some. They’re cheap and useful and then you can make things like Pizookies! I use mine so often that several have broken so I grabbed my valentine ones, and some little half-pint jars that I use for mini Pie-in-a-Jar.
Then you’ll need a batch of Ginger Spice Cookie Dough. Fill the ramekins about half full. The dough will rise a lot so don’t go much further than that.
Give it a little pat with your fingers to flatten it out..
And pop them in the oven until the tops are set. It’s hard to give an exact cooking time because it will depend on how full, and what size containers you’re using, etc. But make sure your edges are obviously cooked, like in my picture, and watch for the center to puffed up. After they come out of the oven and cool a bit, they’ll sink down- which is actually great because it makes a perfect resting place for the ice cream!
And while we’re on the subject of ice cream… you’ll need some of this:
You could also make our homemade Pumpkin Ice Cream or Apple Pie Ice Cream would be pretty awesome too. One big scoop goes right on top of the baked dough.
The next step is candied nuts. I used the recipe from our Cookbook, but you could also just use toasted nuts. Or the ones from this salad recipe.
And finally, caramel syrup. Our Buttermilk Caramel Syrup is hands down the bestest (yes, I said bestest!) there is.
Got that? Bake up Ginger Spice Cookie Dough, scoop on pumpkin ice cream, drizzle on buttermilk caramel sauce and sprinkle on candied nuts. That’s a whole lotta yum going on there!
Pumpkin-Ginger Pizookies
Recipe by Our Best Bites
1 batch Ginger Spice Cookie Dough*
Pumpkin Ice Cream (here’s our homemade recipe if you wanna get a little crazy)
Buttermilk Caramel Syrup
Candied or toasted pecans
*This could potentially make a lot of pizzookies. I made 10 and still had some dough left over to make a few extra cookies.
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 tough on the outside of the ramekin.
Place a generous scoop of ice cream on top. Drizzle with caramel syrup and sprinkle with candied nuts.
Enjoy that, and thanks in advance for being patient this week while both Kate and I are traveling. We’ll be slow to answer emails and comments, but we’ll get to them as soon as we can. And we’ll announce giveaway winners when we’re back as well, so make sure you enter the ones going on at The Scoop right now!
Questions & Reviews
I make the cookies using butter and they didn’t spread. Definitely chill the dough which is key and keeping the butter cold when creaming. Shortening scares me! I’ve substituted buckwheat honey in place of molasses before with no problem. Can’t really taste difference between the two. Awesome recipe!
I LoVe that place!! I even love reading about it and seeing your pictures. Just like the other comments … LOVE to know your favorite restaurants on the island, SO-seriously!! And I also vote for a full week (or two) of Hawaiian recipe postings after you get back! Enjoy your trip 🙂
Looks like it’s time to pick up a carton of the pumpkin ice cream … even easier than the cookies!
Aloha nui loa, Sara. I’m glad to hear you loved Kauai. But you must return to Hawaii and spend each vacation on different islands. Each island has its own personality. I see that you have your question answered on Hawaii’s “candy corn” and make kalua pig without a pit.
Love your recipes!
Thanks Ellen! Between my husband and I we’ve been to all the islands and Kauai is our most favorite so that’s the one we keep returning to!
These look so good! Do you think they could be made in a muffin tin? Just twelve little cups? I know, I need to just get some ramekins, but I can’t right now.
Enjoy your well-deserved, much-needed (I’m sure) vacation!
You know, you probably could Bonnie- but you’d want to use pretty sturdy ones. Check out the foil aisle in your grocery store and look for the reynolds ones with the pretty patterns on it. By far the thickest, sturdiest liners I’ve ever used.
Sounds like you’ve been there a bunch before, but if you haven’t taken a helicopter tour, you should. My husband’s company, Inter-Island Helicopters (Interislandhelicopters.com) is in Port Allen, which isn’t terribly far from Kaleheo (love that ward BTW) and they do an amazing tour!! I’m jealous you’re there, and I’m not!! And, I’ll have to try this recipe out, love fall inspired treats!! Have so much fun!!
We have in fact done the heli-tour on one of our previous trips. I agree it’s the absolute best way to see the island! I almost didn’t go (was going to just let my hubby and our boys go- I don’t love small flying things, haha) but went at the last minute and was SO glad I did!
such a beautiful place to visit.
I did not know candy corn grew on trees. lol Too bad money doesn’t.
Oh, that recipe looks tasty.
I bought your cook book when I was in Salt Lake City this past May. I made the Pumpkin Pie Milkshake last night. Delicious! My husband loves it.
gorgeous photos and everything looks delicious … but what are you trying to do to us – fatten us up or what???
were going to Kauai in a few weeks… wondering where exactly you had that amazing pizza? Any other food recommendations?
You don’t need a pit for the Kalua Pork,just do it this way.
http://www.epicurious.com/recipes/food/views/Sam-Choys-Oven-Roasted-Kalua-Pig-233927
I LIVE on Kaua’i. Yes, I know you’re jealous.