Ice cream sandwiches are a year-round treat in my house and these pumpkin spice chocolate chip cookies are fast becoming a holiday classic.
The cookies have a lightly spiced flavor and the pumpkin keeps them moist even when frozen. You can choose any type of ice cream, and then dress it up by adding Hershey’s semi-sweet chocolate chips or Reese’s peanut butter chips.
Pumpkin chocolate chip ice cream sandwiches recipe
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée (canned or fresh, not pumpkin pie filling)
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 cup Hershey’s semi-sweet chocolate chips (or 4-5 Hershey’s milk chocolate snack size bars, chopped)
- Ice cream of your choice
- Optional: 1/2 cup Hershey’s semi-sweet chocolate chips or Reese’s peanut butter chips for ice cream
- In a small bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- In a large bowl, mix the butter, sugar and brown sugar. Add the pumpkin purée and vanilla extract.
- Mix the flour into the other ingredients until just combined.
- Fold in the Hershey’s semi-sweet chocolate chips or chopped Hershey’s snack size bars.
- Wrap the cookie dough and refrigerate for at least 1 hour before baking.
- On a baking sheet lined with parchment paper, place heaping spoonfuls of the dough. Bake the tray at 350 degrees F for 12-15 minutes.
- Allow the cookies to cool completely before making the ice cream sandwiches.
- Freeze the cookies for 30 minutes, or longer until you are ready to prepare them.
- Sandwich ice cream between two cookies. Then, swirl them in Hershey’s semi-sweet chocolate chips or Reese’s peanut butter chips, or roll the outside of the sandwich in chips as desired.
- Freeze the sandwiches for 30 minutes or until you are ready to serve them.
This post is part of collaboration between Hershey’s and SheKnows.