Instructions:

Gingerbread Cookie Cups

2 teaspoons pumpkin pie spice
3 tablespoons water
1 container vanilla ice cream
1 container orange sorbet
1 pomegranate (for seeds)
1 orange (peeled, segmented)
1/2 cup butter
1/2 cup brown sugar
1 cup flour

Preheat oven to 375 degrees F and grease cupcake pan.

Beat butter, sugar, water and spices until creamy. Add one cup flour and the baking soda. Roll dough and place in cupcake molds, forming a hollow "cup". Bake 20-25 minutes. Let cool on wire rack and add scoops of vanilla ice cream and orange sorbet. Garnish with pomegranate seeds and orange sections and serve immediately.