Pumpkin Snickerdoodle Ice Cream Sandwiches

Pumpkin Snickerdoodle Ice Cream Sandwiches – The perfect transition for summer to fall – Pumpkin SNICKERDOODLE cookies with pumpkin ICE CREAM!

Is this not the perfect transition recipe for summer to fall?? Pumpkin SNICKERDOODLE cookies with pumpkin ICE CREAM. See? Summery ice cream and fall-ish pumpkin all wrapped into one tasty sandwiched treat.

Except, if we’re being completely honest, I eat ice cream all year round.

Bu the way, these cookies are super delicious on their own. I would suggest making the whole batch of cookies, using half for the sandwiches and half just to eat by themselves because they’re soooooo good.

And I swear they are not as messy as they look in these pictures. I just had them out for a long time while shooting them and the funny thing about ice cream is… it melts. Who knew!

Ahhhh this makes me want to put on my bathing suit and wrap up in cute scarves all at the same time! Hmmmm… would that be weird? maybe. But sometimes weird is okay. Eating these in your bathing suit with a scarf is totally okay I just decided. So if you do that , don’t worry I will not judge. Just as long as you make these and enjoy them as much as I did!

Pumpkin Snickerdoodle Ice Cream Sandwiches

The perfect transition for summer to fall – Pumpkin SNICKERDOODLE cookies with pumpkin ICE CREAM!

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Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

0 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 servings

Ingredients

• ▢ ½ cup butter - softened
• ▢ ⅓ cup brown sugar
• ▢ ⅔ cup sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 egg
• ▢ ⅓ cup pumpkin puree
• ▢ 3 cups flour
• ▢ pinch of salt
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ cup sugar
• ▢ 1 teaspoon cinnamon

Ice Cream

• ▢ 2 cups heavy cream
• ▢ 1 ½ cups pumpkin puree
• ▢ ¾ cup brown sugar
• ▢ ¼ cup sugar
• ▢ pinch of ground ginger
• ▢ 1 teaspoon cinnamon
• ▢ ⅛ teaspoon ground cloves
• ▢ pinch of salt

Instructions

• Preheat oven to 375 degrees. Cream together butter and sugars. Add egg, vanilla, and pumpkin. Mix well. In a separate bowl, mix together flour, salt, and baking powder. 
• Mix wet and dry ingredients together. Roll into balls. Combine remaining sugar and cinnamon in a bowl. Roll balls in cinnamon sugar mixture. Bake 10 minutes and allow to finish baking and cool completely on cookie sheet.

Ice Cream

• Whisk all ingredients together. Freeze in your ice cream machine or in a shallow dish for 2-3 hours. 
• Assemble sandwiches. Scoop 2-3 tablespoons of ice cream onto one cookie and top with another. Serve immediately or store in the freezer until ready to eat. 

Notes

Pro Tip: Add 1 teaspoon corn starch to the dry ingredients for extra-soft cookies!

Nutrition

Calories: 321 kcal, Carbohydrates: 51 g, Protein: 4 g, Fat: 12 g, Saturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 52 mg, Sodium: 69 mg, Potassium: 141 mg, Fiber: 2 g, Sugar: 30 g, Vitamin A: 4834 IU, Vitamin C: 1 mg, Calcium: 77 mg, Iron: 2 mg

Course: Dessert

Cuisine: American

Author: Tiffany

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