Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper or silpat.
In a small bowl, sift together flour, ginger, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until smooth and creamy. Pour in the corn syrup and molasses and mix until combined.
Add the flour mixture in two additions and mix until combined and a smooth dough forms.
Working in batches of two, form walnut-sized balls with 2 tablespoons of dough. Place on prepared baking sheet, about 6-inches apart*.
Flatten slightly into a disc and bake for 9 minutes, just until the edges become crisp and darken. Allow the cookies to cool on the baking sheet for about 1-2 minutes. The cookies should still be warm and completely pliable, but doesn’t fall apart when lifted up. Using a small off-set spatula, gently lift and transfer the cookie to the back of a muffin pan and drape over a muffin well. Mold the warm cookie against the muffin cup and shape ruffles along the edges of the cup. Let set for a few seconds to cool and harden.
Repeat steps 5 & 6 with the remaining dough.
Fill the cups with scoops of Baskin Robbins® Pumpkin Cheesecake and serve immediately.