Pumpkin Cookie Ice Cream Sandwich
Soft, chewy pumpkin chocolate chip cookies stuffed with fresh vanilla and cookies and cream ice cream. Spice up your ice cream sandwich this fall season.
It’s only mid-August, but we are less than 40 days away from fall.
For this reason, I cannot wait to start making everything pumpkin spice, apple cinnamon, salted caramel, and more.
Therefore, I’ve taken my favorite summer dessert, ice cream, and merged it with these mouth-watering pumpkin chocolate chip cookies.
In short, these cookies will help you transition into fall with every bite.
If you like this recipe, you’ll also probably love my Pumpkin Donuts.
Pumpkin Pie Filling Vs. Pumpkin Puree
When you purchase canned pumpkin in-store, make sure you are not buying pumpkin pie puree.
In brief, the pumpkin puree you are getting should only have one ingredient – pumpkin.
On the other hand, pumpkin pie filling includes other sweeteners and spices.
Undoubtedly, it is a time saver if you were trying to make a pumpkin pie, but not what we want for our pumpkin chocolate chip cookies.
Why are these Ice Cream Sandwiches so good?
To make these ice cream sandwiches, we need to start with the base.
At this time, I call these my Pumpkin Muffin Top Cookies.
Initially, I thought these cookies were a recipe fail because of their texture. They are softer than a cookie and taste like the best part of a muffin.
However, they ended up pairing SO well with fresh ice cream that they HAD to make the cut.
In particular, they’re filled with spice, pillowy, but still a little chewy.
Ingredients in pumpkin chocolate chip cookies
Evidently, these pumpkin cookies are not only yummy, but are packed with real food ingredients:
Coconut oil or butter
How to Make Pumpkin Chocolate Chip Ice Cream Sandwiches
To begin with, combine all the egg, pumpkin puree, coconut oil, maple syrup in a medium bowl and mix well.
Then, mix the almond flour, tapioca flour, baking soda, pumpkin spice, and sea salt. Subsequently, combine with wet ingredients.
Afterwards, fold in chocolate chips.
Additionally, use a cookie dough scooper (I used a medium scoop) to scoop 12 balls on to a cookie sheet or greased baking pan.
Finally, bake for 11 – 12 minutes and allow to cool completely before freezing for a couple hours or overnight.
Subsequently, your frozen cookies will be the perfect base for your ice cream.
Ice cream sandwich
Firstly, choose your favorite ice cream.
For this reason, I scoop a generous amount of vanilla and coffee-flavored ice cream onto the top of one cookie.
Then, I add another cookie as the sandwich topper.
Finally, squeeze them together tightly and refreeze them for an hour. Enjoy!
Tips and Tricks to Make the Perfect Ice Cream Sandwich
First thing to remember, is to freeze the pumpkin cookies before assembling the ice cream cookie sandwich.
To this end, freeze the cookies for a few hours or overnight.
Freezing will not only prevent the ice cream from melting too quickly, but also ensure the cookies are a sturdy base.
Secondly, depending on the type of ice cream you are using, let the tub sit at room temperature for a couple of minutes.
Note: The goal here is to wait until the texture is soft enough to spread evenly on the pumpkin cookies.
Once the ice cream is slightly softened, scoop a chunk onto the bottom of one cookie. Then, spread it around evenly and add another piece of pumpkin cookie on top.
Thirdly, make sure the cookies are tightly squeezed together, but without breaking them. After that, refreeze them for at least an hour and enjoy!
Additionally, what other dessert recipes would you like to see? Leave a comment below.
Get the recipe:Pumpkin Chocolate Chip Ice Cream Cookie Sandwich
Pumpkin Chocolate Chip Cookies (~12 cookies)
- 1 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup pumpkin puree
- 1 egg
- 1/4 cup coconut oil or butter
- 2/3 cup coconut sugar
- 1/2 tsp baking soda
- 1/3 cup chocolate chip
- 1 heaping tsp pumpkin spice
- 1 pinch sea salt
- your favorite flavor
- 1. Preheat the oven to 350 F
- 2. In a medium mixing bowl, combine all the wet ingredients - egg, pumpkin puree, coconut oil, maple syrup. Mix well.
- 3. Add all the dry ingredient except for the chocolate chips - almond flour, tapioca flour, baking soda, pumpkin spice and sea salt. Mix well.
- 4. Fold in chocolate chips. Use a cookie dough scooper (I used this medium scoop) to scoop 12 balls on to a cookie sheet or greased baking pan.
- 5. Bake 11 - 12 minutes. Then take the cookies out of the oven and let it cool completely.
- 6. Freeze the cookies for at least a couple hours or overnight (highly recommended)
- Assemble the ice cream cookies:1. Choose your favorite ice cream (I used vanilla and coffee flavored) and scoop a generous amount onto the bottom of one cookie.
- 2. Then add another cookie.
- 3. Squeeze it together and refreeze them tightly for an hour. Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.