The recipe was originally developed for an all organic purpose. Feel free to swap ingredients for conventional substitutes to fit your needs.
Ingredients:
25 Gluten-Free Ginger Snap Cookies
12 tablespoons Unsalted Butter; 4 tablespoons melted, 8 tablespoons divided
1 tablespoon, plus 1/2 cup (divided) Wholesome Organic Cane Sugar
1/4 teaspoon Kosher Salt
1/4 cup plus 1/3 cup Wholesome Organic Light Brown Sugar
2 teaspoons Ground Cinnamon
1/4 cup plus 1/2 cup Heavy Whipping Cream
8 ounces Cream Cheese, softened
1 15-ounce can Pumpkin Puree (or homemade)
2 teaspoons Pumpkin Pie Spice
1 1/2 quarts Alden’s Organic Vanilla Bean Ice Cream, slightly softened
1/4 cup Wholesome Organic Dark Brown Sugar
1/2 teaspoon Fleur de Sel (sea salt)
Optional: Whipped cream to top
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