Go Back

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. The recipe made about 3 dozen regular sized cookies or about 18 ice cream sandwich sized cookies, depending on how big you make them.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Author: Cynthia

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup 1 1/2 sticks unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin 14 ounces
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • For the icing:
  • 4 cups confectioners' sugar sifted
  • 10 tablespoons 1 1/4 sticks unsalted butter
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 2 teaspoons pure 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.