Name: Pumpkin Ice Cream Sandwiches
Prep time: 45 min
Cook time: 45 min
Yield: 2
Ingredients: 3 cups canned pumpkin -; 3/4 teaspoon pumpkin pie spice -; 2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary -; COOKIES: -; 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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Ice Cream Sandwiches

1. 3 cups canned pumpkin -

2. 3/4 teaspoon pumpkin pie spice -

3. 2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary -

4. COOKIES: -

5. 1/2 cup butter, softened -

6. 1/2 cup shortening -

7. 1-1/2 cups sugar -

8. 3 large egg yolks -

9. 3 tablespoons pumpkin or apple butter -

10. 1 teaspoon vanilla extract -

11. 2-1/4 cups all-purpose flour -

12. 1 teaspoon cream of tartar -

13. 1 teaspoon baking soda -

14. 1 teaspoon pumpkin pie spice -

15. 1/8 teaspoon salt -

How to cook deliciously - Pumpkin Ice Cream Sandwiches

1. Stage

In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop.

2. Stage

In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. 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. Stage

Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar.

4. Stage

Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.

5. Stage

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 baking sheet; freeze until firm.

6. Stage

Repeat with remaining ingredients. Wrap individually for longer storage.