0 from 3 votes
Pumpkin Ice Cream Sandwiches
Soft pumpkin cookies from Martha Stewart are the perfect sandwich for your favorite ice cream. Or if you prefer, just eat the cookies with the brown butter icing.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 36 cookie
Calories: 219 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Pumpkin Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter softened
- 2 1/4 cups light-brown sugar packed
- 2 large eggs
- 1 1/2 cups canned pumpkin 14 ounces
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
Icing
- 4 cups confectioners' sugar sifted
- 10 tablespoons unsalted butter
- 1/4 cup evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
- Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart.
- Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
- Scoop slightly softened ice cream in between two cookies. Wrap each sandwich in plastic wrap and freeze about 45 minutes. Roll sides in nuts, mini chocolate chips or English toffee bits. Keep frozen until ready to eat.
- (For cookies with icing) Make icing:
- Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.
- Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
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Nutrition Information
Serving
1cookie
Calories
219kcal
(11%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
30mg
(10%)
Sodium
128mg
(5%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
1.834IU
(0%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookie
Amount Per Serving
Calories 219
% Daily Value*
| Serving | 1cookie | |
| Calories | 219kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 1.834IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.