Pumpkin Pie Ice Cream Sandwich

Por Tasty · 90 min

Ingredientes

Modo de preparo

1. Line a 9x13-inch baking sheet with parchment and set aside. Let the pumpkin ice cream soften at room temperature until spreadable but not melted, about 15 minutes.
2. Spread the softened ice cream evenly over the parchment to the edges, cover with another sheet of parchment, 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 and set aside.
4. Whisk together the flour, cornstarch, pumpkin pie spice, baking soda, baking powder and salt in a large bowl.
5. Beat the butter, light brown sugar and granulated sugar on medium-high speed for 3 to 4 minutes until well combined. Beat in the eggs and vanilla for about 2 minutes, scraping the bowl as needed. On low speed, beat in the flour mixture in two additions, just until combined, about 1 minute.
6. Scoop the dough with a standard cookie scoop (about 1½ tablespoons), spacing the balls 3 inches apart on the large sheet.
7. Bake for about 12 minutes, until the edges are golden brown. Cool on the sheet for 3 minutes, then move to a wire rack and cool completely, about 20 minutes.
8. Cut 12 rounds from the frozen ice cream using a 3-inch cutter or an upturned glass. Sandwich each between 2 cookies and dust with cinnamon if desired. Wrap each sandwich in parchment, put in freezer bags and freeze for up to 3 months.

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