Molasses

I'm making pumpkin-gingerbread cookie ice cream sandwiches (from Martha Stewart Living Oct issue) and it calls for unsulphered molasses. I could only find regular molasses.

Does anyone know what the difference is between regular and unsulphered molasses?

have you tried to google it? I am a regular baker too and love gingerbread and anything with molasses (or treacle here), but do not know. Please post if you find out! 

I did but I didn't find anything that said if you could substitute one for the other. It sounds like one is just darker and less refined. The one I bought it very dark and quite strong in flavor but so far the dough seems okay. Its chilling now. I'll post how they turn out once I bake them.

and maybe pm me the recipe? Good luck! Sounds so yummy 

I found this online:

When a Molasses container identifies the product as "sulphured" or "unsulfured" the terms are used merely to advise which Molasses were refined using sulphur dioxide. Sulfured Molasses are made from young sugar cane, which requires sulfur dioxide during the sugar refining process. As the sulfur becomes mixed into the Molasses solution, a change in flavor occurs, reducing some of rich taste generally provided by Molasses not processed with sulfur dioxide. Unsulfured Molasses are made with more mature raw materials and the juice is clarified as it is processed, producing a higher quality, thicker, sweeter, and better tasting grade of Molasses. Unsulfered Molasses are typically preferred for recipes in order to provide a more pure flavor.

I don't think it should make any difference which you use -- the flavour of the pumpkin and ginger in your recipe would probably cancel out any slight variation in taste between sulfured or un-.