Friday, September 13, 2019

Pumpkin Chocolate Chip Ice Cream Sandwich Recipe

Just because pumpkin spice has started taking over sooner and sooner doesn't mean you have to give up summer. Our famous pumpkin chocolate chip cookies are the perfect way to ease into pumpkin season by turning them into ice cream sandwiches. Pick your favorite ice cream and your favorite topping for a perfect anytime treat. We chose vanilla, cinnamon, and coffee ice cream for ours because we just couldn't choose!


For the cookies:
2 1/2 c.   all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin spice 
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/4 c. granulated sugar
1/2 c. pumpkin puree
1 large egg
1 tsp. pure vanilla extract 
2 c. chocolate chips 
For the filling:
1 1/2 qt. vanilla ice cream
1 tsp. cinnamon
2 pt. coffee ice cream
Mini chocolate chips 
Crushed gingersnaps


*Preheat oven to 350° and line two large baking sheets with parchment. In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt.

*In a large bowl using a hand mixer, beat butter and sugar together. Add pumpkin puree, egg, and vanilla and beat until incorporated. Add dry ingredients and beat until just combined. Fold in chocolate chips.

*Using a medium cookie scoop, scoop dough (about 1 ½ tablespoons) onto prepared pans about 2” apart.

*Bake until edges are golden, about 14 minutes. Let cool completely.

*Add about 2 cups vanilla ice cream to a medium bowl and stir in cinnamon.

*Using a medium cookie scoop, put a scoop of vanilla, coffee, or cinnamon ice cream onto half the cookies, then top with other half of cookies. Roll edges of cookies in mini chocolate chips or crushed gingersnaps, if desired.

*Freeze until solid, at least 2 hours and up to overnight. 

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