Pumpkin Ice Cream Sandwiches Recipe

Name: Pumpkin Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canned pumpkin; 3/4 teaspoon pumpkin pie spice; 2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary; 1/2 cup butter, softened; 1/2 cup shortening; 1-1/2 cups sugar; 3 large egg yolks; 3 tablespoons pumpkin or apple butter; 1 teaspoon vanilla extract; 2-1/4 cups all-purpose flour; 1 teaspoon cream of tartar; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/8 teaspoon salt

Servings: persons

3 cups canned pumpkin
3/4 teaspoon pumpkin pie spice
2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
3 large egg yolks
3 tablespoons pumpkin or apple butter
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/8 teaspoon salt

1
In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop.
2
In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape.
3
Preheat oven to 325u00b0. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased
4
. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar.
5
Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
6
To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a
7
; freeze until firm.
8
Repeat with remaining ingredients. Wrap individually for longer storage.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups canned pumpkin, 3/4 teaspoon pumpkin pie spice, 2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary, 1/2 cup butter, softened, and more.

Yes, Pumpkin Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Pumpkin Ice Cream Sandwiches

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