Ingredients
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin spice
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/4 c. granulated sugar
1/2 c. pumpkin puree
1 large egg
1 tsp. pure vanilla extract
2 c. chocolate chips
1 1/2 qt. vanilla ice cream
1 tsp. cinnamon
2 pt. coffee ice cream
Mini chocolate chips
Crushed gingersnaps
Preparation
Step 1Preheat oven to 350° and line two large baking sheets with parchment. In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt. Step 2In a large bowl using a hand mixer, beat butter and sugar together. Add pumpkin puree, egg, and vanilla and beat until incorporated. Add dry ingredients and beat until just combined. Fold in chocolate chips. Step 3Using a medium cookie scoop, scoop dough (about 1 ½ tablespoons) onto prepared pans about 2” apart. Step 4Bake until edges are golden, about 14 minutes. Let cool completely. Step 5Add about 2 cups vanilla ice cream to a medium bowl and stir in cinnamon. Step 6Using a medium cookie scoop, put a scoop of vanilla, coffee, or cinnamon ice cream onto half the cookies, then top with other half of cookies. Roll edges of cookies in mini chocolate chips or crushed gingersnaps, if desired. Step 7Freeze until solid, at least 2 hours and up to overnight.
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