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As the leaves turn vibrant shades of orange and crimson and the air becomes crisp, there’s an undeniable charm in the comforting flavors of fall that warms both heart and soul. Among the many seasonal delights, one treat stands out: Pumpkin Pie Ice Cream Sandwiches. This indulgent dessert artfully merges the rich, spiced essence of classic pumpkin pie with the creamy, cool delight of ice cream, all lovingly nestled between soft, cookie-like layers. Perfect for fall gatherings, dessert tables, or simply savoring during a cozy evening at home, this recipe promises to bring joy to your palate while celebrating the essence of the season.

Pumpkin Pie Ice Cream Sandwiches

Embrace the flavors of fall with Pumpkin Pie Ice Cream Sandwiches, a delightful fusion of spiced pumpkin pie and creamy ice cream nestled between soft cookies. Perfect for fall gatherings or cozy nights at home, this treat celebrates autumn’s charm. Learn how to create the ideal cookie base, assemble your sandwiches, and enjoy optional toppings for an elevated experience. Indulge in a seasonal joy that appeals to all ages and transforms any occasion into a festive celebration.
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Ingredients
  

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp salt

3/4 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup canned pure pumpkin puree

1/2 cup pecans or walnuts, chopped (optional)

4 cups pumpkin ice cream (store-bought or homemade)

Whipped cream (for serving, optional)

Additional cinnamon sugar (for sprinkling, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

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

      Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        Add Egg and Pumpkin: Beat in the egg and vanilla extract until fully incorporated. Then mix in the pumpkin puree until smooth.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using nuts, fold them in at this point.

            Form Cookies: Using a cookie scoop or tablespoon, drop batter onto the prepared baking sheets, spacing them about 2 inches apart. Flatten them slightly.

              Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will look soft but will continue to firm up as they cool.

                Cool Down: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

                  Assemble Sandwiches: Once cookies are completely cool, take one cookie and scoop a generous amount of pumpkin ice cream onto the flat side. Top with another cookie, pressing gently to create a sandwich. Repeat until all cookies and ice cream are used.

                    Optional Coating: If desired, roll the edges of each sandwich in additional cinnamon sugar for a sweet touch.

                      Freeze: Place the assembled ice cream sandwiches back in the freezer for about 30 minutes to firm up before serving.

                        Serve: If desired, top with whipped cream and a sprinkle of cinnamon before enjoying your delightful Pumpkin Pie Ice Cream Sandwiches!

                          Prep Time, Total Time, Servings: 30 min | 1 hr | 12 servings