These Ginger Sandwich Cookies are made with both ground ginger and candied ginger for extra gingery flavor. The sweet, spicy cookies are filled with whipped pumpkin ganache. You read that right, PUMPKIN ganache.
Ok, I have to admit that sometimes it’s hard to know what to write about a recipe. Often it’s pretty clear that I need to explain some details about how a recipe works, or how I came to create a particular recipe, or I need to explain a tricky technique. Occasionally there’s some sort of personal story behind a recipe.
Well, for this recipe I don’t have a story. It’s a fairly straight-forward cookie recipe so not much to discuss there. I guess the most interesting thing about this recipe, to me anyway, is the pumpkin ganache filling.
Originally, I planned to make a ginger cookie with a white chocolate ganache filling. It’s a recipe I’ve had in my draft folder for ages. Ever since I made Triple Ginger Ice Cream Sandwiches I knew I wanted to do another ginger sandwich cookie. I imagined that sweet, rich white chocolate ganache would be a good counterpart for a nicely spicy ginger cookie.
Of course fall is the perfect time of year to make ginger cookies. As I was making the white chocolate ganache for the filling the idea just popped into my head to try mixing some pumpkin puree into the ganache. I wasn’t sure if it would set up enough with the puree mixed in. But, happily, it did. And it is delicious. And it is light and airy. And the flavors work perfectly together.
I guess I don’t really need to say anything else than, these cookies are GOOOOOD!
Watch this slideshow to see how-to make Double Ginger Sandwich Cookies with Pumpkin Ganache:
Of course, if you prefer, you can simply eat the super-gingery cookies with no filling at all.
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