Author: Susan Murray, www.awomancooksinasheville.com
For the Cookies
1can pumpkin puree
1c2 sticks unsalted butter, room temperature
For the Sandwich
1qtvanilla ice cream
Mini Chocolate Chips
Make the Cookies
In a medium bowl stir together the flour, baking powder, cinnamon, salt, ginger and nutmeg.
Beat together the pumpkin, butter, white and brown sugar in the bowl of a stand-mixer at medium high speed for 3 minutes. Scrape down the sides and bottom of the bowl and beat for two more minutes.
Add the eggs and vanilla and beat for 3 more minutes on medium high speed. Scrape the sides and bottom of the bowl and beat for a further two minutes.
Remove the bowl from the mixer and, using a large spoon or spatula, stir in the flour mixture. Be sure and scrape the bottom and sides so that it gets evenly mixed in.
Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 350 degrees.
Line your baking trays with parchment paper.
Use a cookie scoop or tablespoon to drop even size balls of dough on to the prepared pan, 2 inches apart.
Bake 14-16 minutes until firm to the touch.
Remove the pan from the oven and, using a flat-bottomed glass, press the cookies into flat circles. Remove the cookies to a wire rack to cool completely.
Prepare the Ice Cream
Allow the ice cream to soften on the counter until it is easily scooped out and spread. Line a quarter-sheet pan (13” x 9.5”) with waxed or parchment paper.
Scoop out the ice cream into the prepared pan and spread evenly in the pan.
Put the pan in the freezer and allow to freeze solidly, 2 hours or more.
Assemble the Sandwiches
Line a large pan or tray with parchment paper and place in the freezer.
Pair the cookies together so that cookies of the same size are together.
Select a round cookie cutter which is roughly the same size as the cookies.
Set out a bowl of cold water.
Remove the ice cream from the freezer.
Working with one sandwich at a time, dip the cookie cutter in the cold water and cut a circle out of the ice cream. Use the paper to lift up the ice cream to help remove it if needed. Place the circle of ice cream on top of one cookie and top it with the other. Immediately put the sandwich on the tray in the freezer.
Repeat until you run out of cookies or ice cream.
Allow the sandwiches to set in the freezer, about two hours.
When the sandwiches are set, pour the sprinkles or mini chocolate chips onto a plate.
Remove one sandwich at a time from the freezer. Use a knife dipped in cold water to smooth the ice cream around the edges and make it look good.
Roll the edges of the sandwich in the chosen topping, using your fingers to press in the chips or sprinkles as needed.
Return the sandwich to the freezer.
Allow the sandwiches to freeze solidly (best overnight) then wrap each one in plastic wrap to store.
The sandwiches will keep for up to a month, tightly wrapped in the freezer.
Note: The cookies can be baked the day before and stored in an airtight container or frozen. If frozen there is no need to defrost them before proceeding with the assembly of the sandwiches.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com