Pumpkin season is here and is far from over! But sometimes these early fall weeks make it feel more like summer than fall. So how about adding a kiss of summer to the fall love of pumpkin with pumpkin cookie ice cream sandwiches! These little sandwiches are sure to please any group or are great for enjoying at home after a long day. With a cookie that is almost more like cake, these tasty treats will melt in your mouth. Try making these sandwiches with our Sassy Cow vanilla ice cream for a classic bite, cinnamon ice cream for a kick of extra spice or salted caramel ice cream for a rich, full flavor.
2/3 cup vegetable oil
1-15-oz. can pure pumpkin
2 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 quart Sassy Cow Vanilla, Cinnamon or Salted Caramel ice cream
- Preheat oven to 375°F. In a bowl, whisk oil, pumpkin, eggs, sugar and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir flour mixture into pumpkin mixture until just blended.
- Place rounded tablespoons of batter on an ungreased baking sheet, spacing them 1 to 2 inches apart. Using damp fingertips, flatten and shape batter into smooth rounds. Bake until beginning to turn light brown, about 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter.
- Cover flat side of one cookie with a small scoop of vanilla ice cream and top with another cookie. Roll edges in sprinkles if desired. Serve, or cover in plastic wrap and freeze.
Original recipe and image was found at MyRecipes.Com.