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