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
Grew up in Hawaii and have amazing recipes!! They are my all time favorites :o)
I wonder if after these are baked, if you could pop a canning jar lid on them and let them seal themselves! Then when you want to have them for dessert, take off the lid, heat in oven and put on the toppings. Do you think it would work?
yumm-ay
Love Hawaii! Here’s an easy Kalua Pig recipe for the crock-pot: sprinkle a pork roast (around 3 lbs) with a heaping tablespoon of coarse sea salt and a tablespoon or so of Liquid Smoke. Cook in crockpot (no water needed) for about 8-10 hours on low, shred meat and return to juices. We serve this with coconut rice and fresh pineapple for a taste of Hawaii at home! Love your blog and cookbook!
DEFINITELY making these for Thanksgiving dessert! I don’t really like pumpkin pie but I do love pumpkin in just about everything else – and these cookie, ice cream, caramel, candied nut beauties include just about everything else! Just throw a new pair of shoes in there and I won’t be able to stand the excitement! 🙂
wow. There is no way that can be anything but amazing.
Enjoy your vacation!
Wow! Your pictures are AMAZING!!! Looks like a fantastic place to vacation to! Glad you’re relaxing and having fun! 🙂 This recipe looks great! I love the other pizookies, and I think new twists on classics are a great idea. Thanks for sharing! 🙂
Imagine my delight as I got off my airplane in Kauai a few minutes ago and while waiting for my luggage I checked your website and lo and behold you’re here too! It made me smile. Now you have to tell me where that delicious pizza is so I can eat it while I’m here!! And then you’ll need to recreate the recipe for me of course 🙂
Oh no way! I wonder if we were ever in the same place at the same time? I should have had some sort of sign, haha. The pizza is from Merriman’s (the cafe downstairs) in Poipu. We love that place!
http://merrimanshawaii.com/kauai.htm
This post made me want Hawaiian food badly! Please recreate the coconut turnovers! As far as the pizza goes, I got an issue of Cook’s Country in the mail and in proper Cook’s Country fashion they tried to perfectly recreate Kalua Pork: http://www.cookscountry.com/recipes/Hawaiian-Style-Smoked-Pork-Kalua-Pork-/30887/?extcode=M00KSCR00. It looks really delicious and would be even more delicious on the pizza you posted 😉
ooh, thank you! I’m excited to see that it’s similar to how I do it, but I never thought about using the green tea or brown sugar. I’m going to check that out- thanks for linking!
those look great!