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ice cream sandwiches with pumpkin snickerdooles
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5 from 3 votes

Ice Cream Sandwiches with Pumpkin Snickerdoodles

These ice cream sandwiches are made with pumpkin snickerdoodles. Chewy cookies with creamy filling are the perfect fall treat!
Prep Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: ice cream sandwich, pumpkin snickerdoodles
Servings: 8

Ingredients

Pumpkin Snickerdoodle Ice Cream Sandwiches

  • 6 to 8 cups vanilla ice cream or flavor of choice slightly thawed
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoon pumpkin pie spice
  • ¾ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ¾ cup + 2 tbsp unsalted butter cold and cubed
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg yolk straight from fridge
  • 1 teaspoon vanilla extract
  • ¼ cup pure pumpkin puree
  • sugar and pumpkin pie spice for rolling

Instructions

Pumpkin Snickerdoodle Ice Cream Sandwiches

  • Slightly thaw ice cream. Spread softened ice cream into an even layer on a quarter sheet pan. Cover with parchment paper then press down to smooth until flat. Refreeze until set.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • Sift together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside.
  • Microwave cold butter for about 20 seconds. It should just be starting to melt at this point. Using an electric mixer (stand or hand mixer), mix the partially melted butter together with the granulated and brown sugars until combined. Add in the yolk and vanilla and mix until incorporated. Add in the pumpkin puree and mix until combined.
  • Stop the mixer and scrape down the sides and bottom of the bowl. In two additions, add in the half of the flour mixture at a time. Mix on low until incorporated then add in the remaining half. Mix until combined.
  • Use a large cookie scoop to portion the cookie dough into equal sizes (about 3 tablespoons each) and roll into balls. At this time, you may chill dough in the refrigerator or continue on to baking (see Notes).
  • Place about ½ cup sugar and ½ teaspoon pumpkin pie spice in a shallow dish and stir to combine. Roll the cookie dough balls in the sugar mix and place on the prepared baking sheets, at least two inches apart. Gently pat the dough balls down with the palm of your hand.
  • Bake for about 10 minutes. At this point, rap the bottom of the baking sheet on the oven rack to encourage the cookies to flatten. Rotate the pans and continue baking for another 2 to 4 minutes. The cookies are done when they start to crisp around the edges but the centers remain soft.
  • Bang the bottom of the pan once again and allow cookies to cool on a wire rack.
  • Cut out disks of ice cream using a round biscuit cutter that is slightly smaller in size than the cookies. Place the ice cream between two cookies and press to close. Freeze ice cream sandwiches on a baking sheet until frozen. Store frozen sandwiches is a freezer bag until ready to serve.