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Pumpkin Snickerdoodle Ice Cream Sandwiches

The perfect transition for summer to fall - Pumpkin SNICKERDOODLE cookies with pumpkin ICE CREAM!
Course Dessert
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 16
Author Tiffany

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup brown sugar
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup pumpkin puree
  • 3 cups flour
  • pinch of salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Ice Cream

  • 2 cups heavy cream
  • 1 1/2 cups pumpkin puree
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • pinch of ground ginger
  • 1 teaspoon cinnamon
  • 1/8 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.