Mix pumpkin puree into vanilla ice cream. Then mix in the ground spices – the amount of each depends on your preference, but I suggest starting with at least 1/4 teaspoon each and adjust from there. Mix in the bourbon, if using.

Spoon the spiced pumpkin ice cream into a baking sheet or glass dish and place in the freezer until hardened. This usually takes around 30 minutes or so.

Preheat oven to 350 degrees. Cream together butter and brown sugar. Then blend in the molasses and egg. Finally mix in the remaining ingredients until you have a smooth dough. Wrap and chill the dough for 15 – 20 minutes.

Remove the chilled dough and roll into balls, flattening slightly with a glass. You can make the cookies as small or large as you would like. Standard size cookies make roughly 24 cookies or 12 sandwiches. Bake for 10 – 15 minutes, depending on the size of your cookies.

Remove from the oven and sprinkle with sugar. Allow to cool.

Remove pumpkin ice cream for the fridge and cut into rounds using a round cookie cutter the size of your cookies.

Place pumpkin ice cream round onto the bottom of a gingersnap and top with another cookie. Roll in chocolate chips if desired.

Wrap and place in the freezer for another 10 minutes or so to re-harden before serving. You may need to let them set out for a few minutes if they have been in the freezer for longer.