The perfect transition for summer to fall - Pumpkin SNICKERDOODLE cookies with pumpkin ICE CREAM!
Prep Time: 25 minutesminutes
Cook Time: 10 minutesminutes
0 minutesminutes
Total Time: 35 minutesminutes
Servings:16servings
Ingredients
½cupbutter, softened
⅓cupbrown sugar
⅔cupsugar
1teaspoonvanilla
1egg
⅓cuppumpkin puree
3cupsflour
pinch of salt
1 ½teaspoonsbaking powder
¼cup sugar
1teaspooncinnamon
Ice Cream
2cupsheavy cream
1 ½cupspumpkin puree
¾cupbrown sugar
¼cup sugar
pinch of ground ginger
1teaspooncinnamon
⅛teaspoonground 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!