Double Ginger Sandwich Cookies with Pumpkin Ganache filling
Crackly, crunchy, chewy double ginger cookies are sandwiched with whipped Pumpkin ganache.
sandwich cookies
Ingredients
Ginger Cookies
- 12 ½ ounces all-purpose flour (2 ½ cups, see note)
- ¾ teaspoon baking soda
- 2 tablespoons ground ginger
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 8 oz unsalted butter (room temp)
- 4 oz light brown sugar (½ cup packed)
- 4 oz granulated sugar (½ cup)
- 1 teaspoon vanilla extract
- 4 oz molasses (⅓ cup)
- 1 large egg
- 3 oz candied ginger (½ cup chopped)
- 1 cup granulated sugar for coating the cookies
Pumpkin Ganache
- 1 recipe White Chocolate Ganache
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- 4 ½ oz canned pumpkin puree (½ cup)
Instructions
Make the Cookies
- Preheat the oven to 350 °F. Line 2 half sheet pans with parchment paper. Sift together12 ½ ounces all-purpose flour, ¾ teaspoon baking soda, 2 tablespoons ground ginger, ¼ teaspoon ground black pepper and ½ teaspoon salt. Set aside
- On medium high speed, cream together 8 oz unsalted butter, 4 oz light brown sugar and 4 oz granulated sugar until light and fluffy. Add 1 teaspoon vanilla extract and 4 oz molasses and mix to combine. Add 1 large egg and mix to combine. With the mixer on low speed, slowly add the dry ingredients and mix just until combined. Add 3 oz candied ginger pieces.
- Place 1 cup granulated sugar for coating the cookies into a wide shallow bowl or pie plate. Use a scooper or a tablespoon to portion the cookies into 1 ½" balls. Drop each cookie ball into the granulated sugar and roll to coat. Place the cookies on the prepared baking sheets. Gently press each cookie ball to flatten slightly.
- Bake until the cookies are set but still look slightly under baked in the middle, about 12-15 minutes. The cookies will crack a bit while they bake. Cool on the sheet pan for 5 minutes and then transfer the cookies to a cooling rack to finish cooling.
Make the Filling/Assemble
- Make 1 recipe White Chocolate Ganache according to the recipe, adding 1 teaspoon ground ginger and ½ teaspoon cinnamon to the cream when you heat it up.
- Once you have the ganache completely smooth, with no bits of unmelted chocolate, whisk in 4 ½ oz canned pumpkin puree. Cool the ganache to room temperature. Whip the ganache until it becomes light and airy and has the texture of whipped cream.
- Flip ½ the cookies so they are flat side up. Pipe or spread about a tablespoon of ganache onto each flipped cookie. Top with the other cookies.
- Stored at room temperature in a cookie jar or covered container they will keep for 3-4 days.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The recipe makes 36 individual cookies or 18 sandwich cookies.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!