Ingredients
3 cups canned pumpkin3/4 teaspoon pumpkin pie spice2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessaryCOOKIES:1/2 cup butter, softened1/2 cup shortening1-1/2 cups sugar3 large egg yolks3 tablespoons pumpkin or apple butter1 teaspoon vanilla extract2-1/4 cups all-purpose flour1 teaspoon cream of tartar1 teaspoon baking soda1 teaspoon pumpkin pie spice1/8 teaspoon salt
Preparation
In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop.
In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape.
Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar.
Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm.
Repeat with remaining ingredients. Wrap individually for longer storage.
