Pumpkin Cookie Ice Cream Sandwich {with Almond Flour}

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: 

Almond flour
Coconut flour
Pumpkin puree
Egg
Coconut oil or butter
Coconut sugar
Baking soda
Chocolate chips
Pumpkin spice
Sea salt

How to Make Pumpkin Chocolate Chip Ice Cream Sandwiches

Pumpkin Cookies

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.

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