Method (ice-cream)

1. In a small mixing bowl, combine the sugar and water. Stir together then allow the sugar to dissolve. Once dissolved, pour into the 470ml ninja creami jug / container, along with the cream, vanilla, pumpkin spice and pumpkin puree. Stir to combine fully.
2. Place the lid on the container and freeze for 24 hours, until fully frozen. Ensure it’s frozen for 24 hours as this will result in thick and creamy ice-cream. If you skip this step and use it soft, it will be too soft to swirl land serve out of the Ninja creami.
3. Once the ice-cream is ready, remove it from the freeze, place it in the machine and process on the ice cream setting. You’ll have gorgeous swirls of pumpkin ice-cream.
4. Any left overs, place on the plastic lid on the tub and freeze.

Method (cookies)

1. Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 baking trays with greaseproof paper.
2. Add the softened butter, pumpkin puree, caster sugar, light brown sugar and vanilla extract to a mixing bowl and cream together – you can use a wooden spoon or a stand mixer with a paddle attachment.
3. Sift the flour, pumpkin spice, bicarbonate of soda into the butter or margarine mixture and mix together until crumbly. Add the milk and mix to create a thick cookie dough.
4. Add the 50g of chopped white chocolate to the dough and mix. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
5. Roll into small balls of 40g each (1 heaped tablespoon), and space out evenly on the lined baking trays. Press down only slightly to flatten the tops (not too much – you still want them to be ball-like). The cookies will spread out a lot, so give them room. Before baking, press the remaining white chocolate into the tops of the cookies.
6. Bake for 10 minutes in the centre of the oven. When they come out of the oven, the edges of the cookies will be firm, but they will still be soft in the middle. This is fine as they will firm up as they cool down and set.
7. While the cookies are straight out of the oven, place over the cold ice-cream. The heat form the cookies will melt the ice-cream making for a super gooey dessert (refer to video for example). 
8. Optional: serve with a drizzle of melted biscoff spread. Adds even more depth ad caramelized flavour. 
9. Enjoy!