ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
MealDessertsIce CreamIce Cream SandwichesDairyGlutenEggsCookiesBakery GoodsMashupBig BatchFreezer FriendlyFallBakingKid-FriendlyThanksgivingHalloweenComfort Food

Pumpkin Pie Ice Cream Sandwiches

These pumpkin pie ice cream sandwiches are a fall dessert dream come true. Soft, spiced pumpkin cookies sandwich creamy pumpkin ice cream, creating a perfectly balanced treat that’s sweet, seasonal, and comforting. With a hint of cinnamon on the outside and a rich, creamy center, they’re ideal for holiday gatherings, cozy fall nights, or anytime you want a festive frozen dessert. Follow Brittany on Instagram @itsbrittwilliams for more recipe inspiration!

Brittany Williams
Tasty Team
Total Time

5 hr 5 min

5 hr 5 min

Prep Time

50 minutes

50 min

Cook Time

15 minutes

15 min

Pumpkin Pie Ice Cream Sandwiches
Total Time

5 hr 5 min

5 hr 5 min

Prep Time

50 minutes

50 min

Cook Time

15 minutes

15 min

Ingredients

for 12 sandwiches

  • 1 gal pumpkin ice cream
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons cornstarch
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ground cinnamon, for dusting

Nutrition Info

  • Calories 933
  • Fat 50g
  • Carbs 105g
  • Fiber 0g
  • Sugar 78g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Line a 9x13-inch baking sheet with parchment paper, and set aside. Remove the pumpkin ice cream from the freezer, and let it soften at room temperature until it's spreadable but not melted, about 15 minutes.
  2. Transfer the softened ice cream to the prepared baking sheet. Using a silicone spatula, spread it evenly over the parchment to the edges. Cover with another sheet of parchment paper, and freeze for at least 4 hours or up to 12 hours.
  3. Preheat the oven to 350°F (180°C). Line a large (21x15-inch) baking sheet with parchment paper, and set aside.
  4. Stir together the flour, cornstarch, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. Set aside.
  5. Beat the butter, brown sugar, and granulated sugar with a hand mixer or standing mixer fitted with a paddle attachment on medium-high speed until well combined, 3–4 minutes. Add the eggs and vanilla. Beat for about 2 minutes, or until combined, stopping to scrape down the sides of the bowl as needed with a silicone spatula. Reduce the mixer speed to low, and beat in the flour mixture in 2 additions, beating just until combined, about 1 minute.
  6. Using a standard cookie scoop (about 1½ tablespoons) scoop the dough 3 inches apart onto the prepared large baking sheet (the cookie dough will be sticky!).
  7. Bake for about 12 minutes, or until the edges are golden brown. Remove from the oven, and let the cookies cool on the baking sheet for 3 minutes. Transfer the cookies to a wire rack, and let them cool completely, for about 20 minutes.
  8. Remove the ice cream from the freezer. Using a 3-inch circle cookie cutter or a drinking glass turned upside-down, cut out 12 rounds of ice cream. Sandwich each ice cream round between 2 cookies. Dust the outside of each ice cream cookie with cinnamon, if desired.
  9. Individually wrap the ice cream sandwiches in parchment paper, then place them in freezer-safe bags. Store in the freezer for up to 3 months.
  10. Enjoy!
  11. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

Related Recipes

Pumpkin Pie Ice Cream Sandwiches