Pumpkin Ginger Snap Ice Cream Sandwiches

I decided to make ice cream sandwiches with a fall or thanksgiving spin to them. So I made some homemade ginger snap cookies and scooped pumpkin ice cream in between. I used a store bought pumpkin ice cream from Trader Joe's and think I will make some with butter pecan ice cream also. I got the recipe for the ginger snaps at itsybitsyfoodies. The recipe I used is below:

Ingredients

• 1 cup sugar
• ¾ cup butter
• 1 egg
• ¼ cup molasses
• 2 cups flour
• 1 Tbsp ginger powder
• 1 tsp cinnamon
• 2 tsp baking soda
• ½ t salt

Cream the sugar and the shortening (or butter).  Add the egg and mix in the remaining ingredients. Roll the dough into balls and roll the balls in sugar.  Place the balls on a greased baking sheet.  Flatten them with the bottom of a cup (one that is smooth, without any rims or edges) that is dipped in sugar each time.  Bake the cookies at 350 degrees for 10 minutes or until they done.  They will set as they cool so if you want chewy cookies, remove them from the oven when they still look soft and lightly golden around the edges.