Description
Indulge in the ultimate fall treat with our recipe for pumpkin pie ice cream sandwiches. Learn how to make these delicious and festive desserts today!
Ingredients
Scale
- 3 cups canned pumpkin (710 ml)
- 3/4 teaspoon (4 ml) pumpkin pie spice
- 2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary (1.4 L each)
- COOKIES:
- 1/2 cup (120 ml) vegetable oil
- 1–1/2 cups (120 ml) sugar
- 3 large egg yolks
- 3 tablespoons (45 ml) apple butter
- 1 teaspoon (5 ml) vanilla extract
- 2–1/4 cups all-purpose flour (281 g)
- 1 teaspoon (5 ml) cream of tartar
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) pumpkin pie spice
- 1/8 teaspoon (1 ml) salt
Instructions
- In a large mixing bowl, combine the canned pumpkin with the pumpkin pie spice until fully mixed; then incorporate the vanilla ice cream. Cover and place in the freezer until it becomes firm enough to scoop.
- In another large bowl, blend together the vegetable oil and sugar until the mixture is light and airy, taking about 5-7 minutes. Add the egg yolks, apple butter, and vanilla extract, mixing well. In a separate bowl, combine the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, and salt; slowly incorporate this dry mixture into the creamed mixture (the dough will be soft). Cover and chill in the refrigerator for about 30 minutes, or until the dough is firm enough to handle.
- Set your oven to 325°F. Roll the dough into 24 balls, each 1-inch in diameter; place them 4 inches apart on baking sheets that don’t require greasing. Use the bottom of a glass dipped in sugar to flatten each ball to a 1/4-inch thickness.
- Bake for 6-8 minutes, or until the edges turn a light brown. Let them cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.
- To put together the sandwiches, take a scoop of the ice cream and spread it on the flat side of one cookie. Gently press a second cookie on top to form a sandwich. Place on a baking sheet and freeze until firm.
- Continue with the rest of the cookies and ice cream. For extended storage, wrap each sandwich individually.
Notes
- Make sure to let the vanilla ice cream soften before mixing with the pumpkin for easier blending.
- Chill the cookie dough in the refrigerator before shaping into balls to prevent excessive spreading during baking.
- Flatten the cookie dough balls with a sugared glass for a sweet finish and consistent thickness.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 322 calories
- Fat: 16g fat (8g saturated fat)
- Protein: 4g protein.
Keywords: pumpkin ice cream, vanilla cookies, homemade dessert, frozen treat, fall recipe
