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photo of the best fall dessert, Snickerdoodle Pumpkin Ice Cream Sandwiches of by top Snickerdoodle Pumpkin Ice Cream Sandwiches by Houston lifestyle blogger Ashley Rose of Sugar & Cloth
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5 from 2 votes

Snickerdoodle And Pumpkin Ice Cream Sandwich Recipe

Snickerdoodle and Pumpkin Ice Cream Sandwiches are the perfect way to link summer and fall; a cooling dessert with warm comforting flavors.
Prep Time45 mins
Cook Time9 mins
Freeze Time2 hrs
Total Time2 hrs 54 mins
Course: Desserts
Cuisine: Cookie, Ice Cream
Keyword: pumpkin snickerdoodle ice cream sandwiches
Servings: 24
Calories: 356kcal

Equipment

  • Mixer
  • Baking sheet
  • Large mixing bowl
  • Medium mixing bowl
  • Ice cream maker

Ingredients

For the snickerdoodle cookies:

  • 1 cup butter at room temperature
  • 1 cup cane sugar divided into 3/4 cup and 1/4 cup
  • 1/3 cup brown sugar
  • 2 large egg
  • 2 cup all-purpose flour
  • 1 tsp cream of tarter
  • 1 tsp baking soda
  • 1/5 tsp salt
  • 3 tsp cinnamon divided into 1/2 teaspoon and 3 teaspoons
  • 1 qt pumpkin ice cream store bought or homemade

For the 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
  • 1/4 tsp freshly ground nutmeg
  • 2 cup heavy cream
  • 1 tsp pure vanilla extract

Instructions

To make the snickerdoodle cookies:

  • 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 about 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.

To make the homemade pumpkin ice cream:

  • 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 ice cream maker's manufacture instructions.

To assemble the sandwiches:

  • Scoop ice cream onto a cookie half and place another cookie half on top. Gently press down to seal.
  • Place the sandwiches 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. 

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 186mg | Potassium: 210mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2320IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg