Instructions: Mix the pumpkin, spices, brown sugar, ginger and vanilla until combined. Gently fold in the cream until just combined. Line a large loaf pan with plastic wrap. Spread a thin layer of the cream mixture in the pan, then a layer of cookies, then a layer of cream. continue until the pan is full, ending with a cream layer. Cover with plastic wrap and chill for at least three hours to soften the cookies. Wrap the whole pan in foil and freeze for three more hours or overnight. To serve, slide out of the pan and unwrap. Slice with a sharp knife and place each serving on a plate. (Slice only what will be served and re-wrap and freeze the rest. It is best if each serving is allowed to soften slightly before presentation. Yummy served with hot cider, tea, or coffee

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