If you ask me, ice cream sandwiches are pure comfort food magic.
These pumpkin spiced treats bring together soft, chewy cookies with creamy vanilla ice cream for the perfect fall dessert. The warm spices in the cookies create a cozy flavor that pairs beautifully with cool, sweet ice cream.
The cookies are made with real pumpkin puree and a blend of cinnamon, nutmeg, and ginger that fills your kitchen with amazing smells. Once they’re cooled, you sandwich your favorite vanilla ice cream between two cookies for an irresistible treat.
It’s a fun dessert that kids and adults love equally, perfect for autumn gatherings or just because you’re craving something special.
Why You’ll Love These Pumpkin Cookie Ice Cream Sandwiches
- Perfect fall dessert – These combine two classic autumn treats – soft pumpkin cookies and creamy pumpkin ice cream – into one amazing dessert that screams cozy season.
- Easy cookie shortcut – Using a box of spice cake mix means you get bakery-quality cookies without all the measuring and mixing of individual spices.
- Make-ahead friendly – You can prepare both the cookies and ice cream in advance, then assemble the sandwiches whenever you’re ready to serve or need a sweet treat.
- Crowd-pleasing treat – These are guaranteed to impress at fall gatherings, potlucks, or just as a special weekend dessert for the family.
- Rich pumpkin flavor – With pumpkin in both the cookies and ice cream, plus warm spices throughout, you get that cozy autumn taste in every single bite.
What Kind of Pumpkin Puree Should I Use?
For these pumpkin cookies ice cream sandwiches, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s are reliable choices. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version works just as well and saves you time.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Spice cake mix: Yellow cake mix works great too – just add 1 teaspoon of pumpkin pie spice to the dry mix to get that warm spice flavor. You could even use vanilla cake mix with the same spice addition.
- Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you’re out, sweet potato puree works as a substitute, though the flavor will be slightly different.
- Heavy whipping cream: You can use half-and-half instead, but your ice cream will be less rich and creamy. For a lighter version, try using 1 cup heavy cream plus 1 cup whole milk.
- Brown sugar: White sugar works fine, but you’ll lose some of that molasses flavor. If using white sugar, consider adding an extra pinch of vanilla extract.
- Pumpkin pie spice: Don’t have the blend? Mix together ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, and a pinch of cloves to make your own.
- Whole milk: 2% milk works just fine, though your ice cream might be slightly less creamy. Avoid skim milk as it won’t give you the right texture.
Watch Out for These Mistakes While Baking
The biggest mistake when making pumpkin cookies is overbaking them, which turns your soft sandwich cookies into hard, crumbly discs that will crack when you try to assemble the ice cream sandwiches – pull them from the oven when the edges are just set but the centers still look slightly underbaked.
Another common error is not letting your cookies cool completely before adding the ice cream, as warm cookies will melt your homemade ice cream instantly and create a messy disaster.
When making the pumpkin ice cream, make sure your mixture is completely chilled before churning (at least 4 hours in the fridge), and don’t skip straining out any lumps from the pumpkin puree to avoid icy chunks in your final product.
For the easiest assembly, let your ice cream soften slightly at room temperature for about 10 minutes before scooping, and work quickly to prevent melting while you build your sandwiches.
What to Serve With Pumpkin Cookie Ice Cream Sandwiches?
These pumpkin cookie ice cream sandwiches are pretty much a dessert all on their own, but they’re amazing alongside a warm cup of coffee or spiced chai tea. If you’re serving them at a fall gathering, try pairing them with some caramel sauce for drizzling or a sprinkle of cinnamon sugar on top. They also go great with other autumn treats like apple cider donuts or a slice of pecan pie if you really want to go all out. For a cozy movie night, serve them with some hot chocolate topped with whipped cream and a dash of pumpkin pie spice.
Storage Instructions
Keep Fresh: Store your pumpkin cookie ice cream sandwiches in an airtight container in the freezer for up to 1 month. I like to wrap each sandwich individually in plastic wrap first, then put them all in a freezer-safe container to prevent freezer burn and keep them from sticking together.
Make Ahead: These are actually perfect for making ahead! You can bake the cookies up to 3 days in advance and store them in an airtight container at room temperature. The ice cream can be made up to a week ahead and kept in the freezer until you’re ready to assemble your sandwiches.
Serve: Let the ice cream sandwiches sit at room temperature for about 5-10 minutes before serving so they’re easier to bite into. If they get too hard in the freezer, this little thaw time makes all the difference for the perfect creamy texture.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 75-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3400-3700
- Protein: 30-36 g
- Fat: 175-195 g
- Carbohydrates: 420-450 g
Ingredients
For the cookies:
- 1 box spice cake mix
- 1 cup canned pumpkin puree
- 1 egg
For the pumpkin ice cream:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Step 1: Prepare the Cookie Dough
- 1 box spice cake mix
- 1 cup canned pumpkin puree
- 1 egg
Preheat your oven to 350°F.
In a large bowl, blend together the egg, spice cake mix, and 1 cup canned pumpkin puree until the mixture is well combined.
You can use a spoon or an electric mixer for this step.
The dough will be quite sticky.
Step 2: Shape and Bake the Cookies
- cookie dough from Step 1
Line a baking sheet with parchment paper.
Using a 1.5 tablespoon-sized cookie scoop, spoon portions of dough onto the sheet.
Spray the back of a measuring cup or large spoon with non-stick spray, then flatten each cookie.
It’s helpful to reapply spray between cookies since the dough is sticky.
Optionally, sprinkle granulated sugar on top for extra sweetness.
Bake in the preheated oven for 9-12 minutes or until the cookies are soft and springy.
Allow the cookies to cool completely before serving or storing.
Step 3: Mix the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
In a large bowl, combine the heavy cream, whole milk, 1 cup pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice.
Use a hand mixer or stand mixer to blend the mixture until smooth and homogenous.
This step serves as the base for either the churned or no-churn ice cream method.
Step 4: Churn or Freeze the Ice Cream
- ice cream base from Step 3
If using an ice cream maker, freeze the bowl overnight beforehand.
Transfer the blended ice cream mixture to your ice cream maker and churn according to the manufacturer’s instructions, about 25 minutes for KitchenAid.
For a soft serve texture, enjoy immediately; for a firmer texture, freeze the churned ice cream in a metal loaf pan or freezer-safe container for at least 4 hours.
If making no-churn ice cream, chill a mixing bowl and whisk attachment in the freezer for 20-30 minutes.
Whip the heavy cream separately until stiff peaks form, gently fold in the pumpkin mixture, then transfer to a loaf pan or container, cover, and freeze for 4 hours or overnight.
I like to let my ice cream sit out for a couple of minutes before scooping—it makes serving easier and creamier.
Step 5: Enjoy and Store
Serve the cooled cookies as they are, or pair them with scoops of homemade pumpkin ice cream for a delightful fall dessert.
Store leftover cookies in an airtight container with parchment between layers to prevent sticking.
For the ice cream, keep covered in the freezer until ready to enjoy.
Ultimate Pumpkin Cookies Ice Cream Sandwiches
Ingredients
For the cookies:
- 1 box spice cake mix
- 1 cup canned pumpkin puree
- 1 egg
For the pumpkin ice cream:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F. In a large bowl, blend together the egg, spice cake mix, and 1 cup canned pumpkin puree until the mixture is well combined. You can use a spoon or an electric mixer for this step. The dough will be quite sticky.
- Line a baking sheet with parchment paper. Using a 1.5 tablespoon-sized cookie scoop, spoon portions of dough onto the sheet. Spray the back of a measuring cup or large spoon with non-stick spray, then flatten each cookie. It's helpful to reapply spray between cookies since the dough is sticky. Optionally, sprinkle granulated sugar on top for extra sweetness. Bake in the preheated oven for 9-12 minutes or until the cookies are soft and springy. Allow the cookies to cool completely before serving or storing.
- In a large bowl, combine the heavy cream, whole milk, 1 cup pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Use a hand mixer or stand mixer to blend the mixture until smooth and homogenous. This step serves as the base for either the churned or no-churn ice cream method.
- If using an ice cream maker, freeze the bowl overnight beforehand. Transfer the blended ice cream mixture to your ice cream maker and churn according to the manufacturer's instructions, about 25 minutes for KitchenAid. For a soft serve texture, enjoy immediately; for a firmer texture, freeze the churned ice cream in a metal loaf pan or freezer-safe container for at least 4 hours. If making no-churn ice cream, chill a mixing bowl and whisk attachment in the freezer for 20-30 minutes. Whip the heavy cream separately until stiff peaks form, gently fold in the pumpkin mixture, then transfer to a loaf pan or container, cover, and freeze for 4 hours or overnight. I like to let my ice cream sit out for a couple of minutes before scooping—it makes serving easier and creamier.
- Serve the cooled cookies as they are, or pair them with scoops of homemade pumpkin ice cream for a delightful fall dessert. Store leftover cookies in an airtight container with parchment between layers to prevent sticking. For the ice cream, keep covered in the freezer until ready to enjoy.
