Treat yourself to this dessert that is as much summer as fall.  The cookies are delicious alone but wrapped around vanilla ice cream, they make for a great dessert of sugar and spice and everything nice!  The ice cream sandwiches hold well in the freezer wrapped in plastic wrap.  Allow to soften for just a bit before serving.

Yield about 26 individual cookies, 13 ice cream sandwiches

Ingredients;

  • 2 sticks unsalted butter , softened
  • 1/4 cup granulated sugar
  • 1 1/2  cups packed light brown sugar
  • 3 1/4 cups all-purpose flour (I love Bob’s Red Mill pastry flour)
  • 3 1/2 teaspoon cornstarch
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice (I love Penzey’s)
  • 1 teaspoon cinnamon
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree
  • 2  teaspoons vanilla extract
  • 1/2 cup b
  • Bits of Brickle toffee bits
  • 2 pints vanilla ice cream

For rolling cookies:

  • 1/4 cup sugar
  • 2 teaspoons pumpkin spice

Instructions:

Preheat oven to 325.  In a medium bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, pumpkin spice to combine and set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugars until smooth and creamy.  Next add pumpkin,  egg yolk,  and vanilla and blend until well incorporated, scraping down sides as needed.  Next add flour mixture until incorporated, followed by toffee bits. In a wide bowl, whisk together 1/4 cup granulated sugar with pumpkin spice.  Scoop out about 1 1/2 tablespoons of dough at a time and roll in the palm of your hand.  Roll each cookie in a ball and then roll in pumpkin spice-sugar.  Place on a cookie sheet about 1 1/2 inches apart.  Bake in middle portion of oven for about 13 minutes until crackly on top and appear slightly undercooked in between cracks. Cool for about 5 minutes before transferring to a cooling rack and allow to cool completely.
to make ice cream sandwiches:
Allow vanilla ice cream to thaw for about 5 minutes.  Place the pint of ice cream on its side, using a sharp knife, slice the pint in about 1/2 inch segments so you have 6-7 cross segments of ice cream per pint. Peel off the exterior paper and place the ice cream sections in between 2 cooled cookies.  Shape Softened ice cream segments to fit nicely in between cookies. Wrap sandwiches individually in plastic wrap and place in freezer until ready to enjoy!