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To create the perfect Pumpkin Pie Ice Cream Sandwiches, it’s essential to familiarize yourself with the key ingredients that will come together to form the delicious cookie base and the ice cream filling. Let’s break down each component to understand its role in this delectable dessert.

Pumpkin Pie Ice Cream Sandwiches

Experience the ultimate fall treat with Pumpkin Pie Ice Cream Sandwiches! This delightful dessert combines warm pumpkin pie flavors with creamy ice cream, making it perfect for cozy nights or festive gatherings. The recipe guides you through creating a soft cookie base infused with pumpkin spices and smooth ice cream filling. Whether you stick to classic vanilla or opt for pumpkin ice cream, this easy-to-make dessert is sure to impress family and friends all season long!
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Ingredients
  

2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp salt

¾ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup white granulated sugar

1 large egg

1 tsp vanilla extract

1 cup canned pumpkin puree

2 cups vanilla ice cream (or pumpkin ice cream if available)

Whipped cream (for serving, optional)

Crushed graham crackers or pecans (for garnish, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.

        Combine Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.

          Incorporate Pumpkin Puree: Gently fold in the pumpkin puree until well combined with the wet ingredients.

            Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the pumpkin mixture, stirring gently until just combined—avoid overmixing for a tender cookie.

              Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon to ensure even baking.

                Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are barely set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                  Assemble the Ice Cream Sandwiches: Once the cookies are completely cooled, take one cookie, scoop out about 2 tablespoons of ice cream onto the flat side, and top with a second cookie. Gently press down to create a sandwich. Repeat with the remaining cookies and ice cream.

                    Serve or Store: If desired, garnish your ice cream sandwiches with whipped cream and sprinkle crushed graham crackers or pecans on top. Serve immediately or wrap each sandwich in plastic wrap and freeze for a firmer treat.

                      Prep Time: 30 mins | Total Time: 1 hour | Servings: 12 sandwiches