Go Back
+ servings
Print Recipe
5 from 1 vote

Snickerdoodle and Pumpkin Ice Cream Sandwiches

Snickerdoodle and Pumpkin Ice Cream Sandwiches are the perfect way to link summer and fall; a cooling dessert with warm, comforting flavors.
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: baking, cinnamon, cookies, desserts, healthy, ice cream, pumpkin, recipe, sandwiches, snickerdoodle, sugar and cloth
Servings: 24 cookies
Calories: 266kcal

Ingredients

Snickerdoodle Cookies

  • 1 cup butter at room temperature
  • 1 cup cane sugar (divided into 3/4 cup and 1/4 cup)
  • 0.3 cup brown sugar
  • 2 large eggs
  • 2 cup all-purpose flour
  • 1 tsp cream of tarter
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 3 tsp cinnamon (divided into 1/2 teaspoon and 3 teaspoons)
  • 1 quart pumpkin ice cream (store bought or homemade)

Homemade Pumpkin Ice Cream

  • 1 cup whole milk
  • 1 cup brown sugar
  • 2 tbsp molasses
  • 1 cup pumpkin purée (no pumpkin pie filling!)
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 0.25 tsp freshly ground nutmeg
  • 2 cup heavy cream
  • 1 tsp pure vanilla extract

Instructions

  • Preheat oven to 400 degrees F. 
  • Place softened butter, 3/4 cup cane sugar, and brown sugar in the base of a stand mixer (or large bowl, using a hand-mixer). Cream the butter and sugar together until completely combined, for about 1 minute.
  • Beat in the eggs, one at a time. 
  • In a separate large bowl, whisk the flour, cream of tarter, baking soda, salt and 1/2 teaspoon cinnamon. Slowly add the flour mixture into the sugar mixture until just combined.
  • Lightly spray a cookie sheet with cooking spray. In a small bowl, combine the remaining 1/4 cup sugar and 1 tablespoon cinnamon. 
  • For sandwiches, you'll want the cookies to be uniform in size. I recommend using a tablespoon cookie scoop to form the balls. Scoop out cookie dough and roll in the sugar and cinnamon. 
  • Place on the prepared cookie sheet and flatten slightly. Continue with the rest of the batter, placing the cookies ~3" apart. 
  • Bake for 8-9 minutes until soft and tender. Ice cream sandwiches do better with a softer cookie, so watch your oven to make sure they don't become to crisp!
  • Remove and let cool completely on a wire rack.
  • Place the milk, brown sugar and molasses in a medium mixing bowl and whisk until sugar is dissolved, either by hand or a hand-mixer on low speed. 
  • Whisk in the pumpkin puree, cinnamon, ginger and nutmeg and stir until completely combined.
  • Slowly add in the heavy cream and vanilla, stirring until just mixed together. Place mixture in the fridge to cool for at least 1-2 hours.
  • Process ice cream mixture according to your manufactures instructions. 
  • To assemble the sandwiches, scoop ice cream onto a cookie half and place another cookie half on top. Gently press down to seal, then place on a baking sheet or freezer-safe container. Continue with the rest of the cookies, layering them in a single layer so they don't stick together. Freeze until set, about 30 minutes. 
  • Enjoy as is or wrap each sandwich in plastic wrap for longer storage in the freezer. Wrapped, they will keep roughly 3 months. Hope you enjoy these snickerdoodle and pumpkin ice cream sandwiches as much as I do! 

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 190mg | Potassium: 110mg | Fiber: 1g | Sugar: 22g | Vitamin A: 564IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg