Soft and pillowy Pumpkin Chocolate Chip Cookies stuffed with vanilla and coffee flavored ice cream, the best cookie ice cream sandwich recipe you will ever have.
It’s only mid August, but we are less than 40 days away from fall. I cannot wait to start making everything pumpkin spice, warm apple, all the cozy autumn vibes.
This pumpkin chocolate chip cookie ice cream sandwich is the best of both worlds. It is the perfect transition from summer to fall.
How to make Soft Pumpkin Chocolate Chip Cookies?
To make these ice cream sandwiches, we will first start with making the pumpkin chocolate chip cookies.
I call these Pumpkin Muffin Top Cookies. Because they are softer than a cookie. Filled the fall spices, they are pilowy, but still a little chewy.
Even better? These cookies are healthy for you. They are Paleo, Gluten free, and Keto friendly (with Keto approved sweetener).
To be honest, at first, I thought this was a complete recipe fail, because I was testing out some traditional pumpkin cookie recipe. But these are way too fluffy to be called a successful cookie recipe.
However, they taste SO good. Almost like a muffin, a muffin top, hence the best part of a muffin. (Try saying that 10 times faster.)
Is Pumpkin Puree Healthy
Everything pumpkin not only makes you basic, but also is good for health. Jokes aside, pumpkin in fact contains a variety of nutrients such as
- Vitamin C
Additionally, pumpkin is great for skin and promotes heart health. Read more Here.
Difference between Pumpkin Pie and Pumpkin Puree
When you purchase canned pumpkin puree in store, make sure you are not buying pumpkin pie puree.
The pumpkin puree you are getting should only have one ingredient – pumpkin.
On the other hand, pumpkin pie filling includes other sweeteners and spices. It is definitely a time saver if you were trying to make a pumpkin pie, but not for our pumpkin chocolate chip cookies.
Tips and Tricks to Make Ice Cream Sandwich
First, and the most important step, freeze the pumpkin cookies before assembling the ice cream cookie sandwich.
Make sure the cookies are completely cooled. For best results, 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 sturdy enough and not break apart when you smudge ice cream on them.
Second, depending on the type of ice cream you are using, let the tub sit in room temperature for a couple minutes.
Note: Since I used dairy free coconut ice cream it is hard and crumbly straight out of the freezer. But if you are using regular dairy ice cream, they could be soft enough and ready to scoop. The goal here is to wait until the texture is soft enough to spread evenly on the pumpkin cookies.
Once the ice cream slightly soften, scoop a chunk of ice cream on to the bottom of one cookie. Then spread it around evenly. Add another piece of pumpkin cookie on top.
Last but not least, make sure they are tightly squeezed together, but without breaking them. Refreeze it, and then enjoy them after an hour or so.
Without further due, scroll down to check out the full recipe and direction. I hope this pumpkin chocolate chip ice cream cookie sandwich is not only a mouthful to say, but also a mouthful of the flavor of autumn and summer.
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Pumpkin Chocolate Chip Cookies (~12 cookies)
- 1 cup almond flour
- 3/4 cup tapioca flour
- 1/3 cup pumpkin puree
- 1 egg
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 tsp baking soda
- 1/3 cup chocolate chip
- 2 tsp pumpkin spice
- 1 pinch sea salt
- Preheat the oven to 350 F
- In a medium mixing bowl, combine all the wet ingredients - egg, pumpkin puree, coconut oil, maple syrup. Mix well.
- Add all the dry ingredient except for the chocolate chips - almond flour, tapioca flour, baking soda, pumpkin spice and sea salt. Mix well.
- 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.
- Bake 13 - 15 minutes. Then take the cookies out of the oven and let it cool completely.
- Freeze the cookies for at least a couple hours or over night (highly recommended)
Assemble the ice cream cookies:
- Choose you favorite ice cream (I used vanilla and coffee flavored) and scoop a generous amount onto the bottom of one cookie.
- Then add another cookie.
- Squeeze it together and refreeze them tightly for an hour. Enjoy!
1. The cookie recipe is paleo and can be made keto friendly with keto approved sweeteners.
2. For more tips and tricks to make this ice cream cookie sandwich, check out the "Tips" section in this post.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 342Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 143mgCarbohydrates: 29gFiber: 4gSugar: 13gProtein: 6g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.