Welcome to the cozy season of fall, where pumpkin flavors reign supreme! Today, we’re diving into a delightful treat that combines two beloved desserts: homemade ice cream sandwiches featuring soft, spiced pumpkin cookies.
Perfectly chewy and fragrant, these cookies provide a warm, comforting base for creamy ice cream, creating a delicious contrast that’s sure to please your taste buds. Whether you’re hosting a gathering or simply indulging on a quiet evening, these pumpkin cookie ice cream sandwiches are a seasonal must-try that will have everyone coming back for seconds!
If you are a pumpkin fan, try these pumpkin marshmallows or sweet potato caramels.
Ingredients
At the heart of our homemade pumpkin cookie ice cream sandwiches is the star ingredient: Breyers Natural Vanilla Ice Cream. Known for its rich, creamy texture and simple, high-quality ingredients, Breyers elevates this fall treat to new heights. The smooth vanilla perfectly complements the warm spices of the pumpkin cookies, creating a harmonious blend of flavors in every bite.
- Butter
- Brown Sugar
- Egg Yolks
- Vanilla
- Canned Pumpkin Puree
- Flour
- Pumpkin Pie Spice
- Baking Soda & Baking Powder
- Sal
- Granulated Sugar
- Breyers Vanilla Ice Cream
See recipe card for quantities.
Instructions
STEP ONE: Start by drying your pumpkin. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least four more times. (It needs to reduce down to ¼ cup from ½ cup). Set aside.
STEP TWO: In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
STEP THREE: In a large bowl cream the softened butter and brown sugar together with an electric mixer.
STEP FOUR: Add in the egg yolks and vanilla and mix for one minute until pale and fluffy.
STEP FIVE: Add in the pumpkin and combine.
STEP SIX: Mix in the dry ingredients.
STEP SEVEN: Scoop the dough into 18 balls and roll them in the spiced sugar. Bake the cookies and then let cool completely.
STEP EIGHT: Place one scoop of ice cream on the backside of a cookie. Press another cookie into it with firm but gentle pressure. Wrap individually in plastic wrap, freeze for one hour or until ready to serve.
Storage
To keep your homemade pumpkin cookie ice cream sandwiches fresh and delicious, follow these simple storage tips:
- Wrap Individually: Wrap each sandwich tightly in plastic wrap or parchment paper to prevent freezer burn and maintain freshness.
- Use an Airtight Container: Place the wrapped sandwiches in an airtight container or a resealable freezer bag. This adds an extra layer of protection against odors in the freezer.
- Label and Date: If you’re making a batch, label the container with the date so you can keep track of freshness.
- Freeze Immediately: Store them in the coldest part of the freezer to ensure they stay firm and tasty.
- Enjoy Within 2-3 Weeks: For the best flavor and texture, try to enjoy your sandwiches within two to three weeks.
With these tips, your pumpkin cookie ice cream sandwiches will be ready whenever you’re in the mood for a sweet treat!
Related
Looking for other recipes like this? Try these:
Pumpkin Cookies Ice Cream Sandwiches
Ingredients
Spice Sugar
- ¼ cup granulated white sugar
- ½ teaspoon pumpkin spice
FOR THE PUMPKIN COOKIES
- ¾ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla
- ½ cup canned pumpkin puree,
- 1 ¾ cup all purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon tsp salt
Instructions
FOR THE SPICED SUGAR
- In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.¼ cup (50 g) granulated white sugar, ½ teaspoon pumpkin pie spice
FOR THE PUMPKIN COOKIES
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)
- Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being ½ cup dried down to just about a ¼ cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. You'll need ½ cup of dried pumpkin puree. Set aside.
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
- In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
- Add in the pumpkin and mix on medium-low speed to combine.
- Add in the dry ingredients and mix on low speed just until combined.
- Scoop the dough with a 2 tablespoon cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar. (If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
- Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
- Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling.
- Place on scoop of ice cream between two cookies, pressing cookies together with firm but gentle pressure. Wrap each sandwich individually in plastic wrap before freezing.
- Freeze for one hour or keep frozen until ready to enjoy.
Did you make this recipe? Let me know!