I always love the end of September because even though the sun is still bright and warm, the wind begins to blow in cool breezes. This breeze reminds us of the much cooler weather that we can expect in the not-too-distant future and I can’t help but get excited for the spice filled treats that seem to warm up even the chilliest of evenings. I love the calm that lingers in the air as we pull out our favorite sweaters and transition to a season of holidays. Halloween happens to be one of my favorite holidays. I love going to the pumpkin patch. I love the buildup and excitement of waiting for Halloween. Most of all, I love the seasonal treats that make fall so special. When I see the cans of pumpkin puree move forward on the shelves and emerge to the front of the stores I am filled with joy! Like Ive said before, California is still warm in the early fall months, so the idea of eating hot pumpkin pies and desserts seems a little strange. To satisfy both the warm California fall and the pumpkin craving of fall, I made ice cream sandwiches! Let me tell you, these are beyond good! They really are on another level of delicious. The cookies have a cake-like consistency. They are really puffy and light and the inside tastes, very subtly, like pumpkin cake. I decided to fill them with vanilla bean ice cream which compliments the pumpkin flavor beautifully. They are refreshing, but still have that sweet autumn taste so many crave this time of year. Enjoy!
You will need:
2 1/2 cups all-purpose flour
3 teaspoon baking powder
2 teaspoons of pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 2/3 cups sugar
1 1/4 cup canned pumpkin puree
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Combine flour, baking powder, pumpkin pie spice and salt
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Slowly add dry ingredients.
Scrape down the sides when necessary.
Drop on cookie sheet using an ice cream scooper; flatten slightly with a spoon.
Bake for 15 to 20 minutes in the preheated oven.
Add a scoop of ice cream to the cookie then smash another cookie on top!
1.Preheat oven to 350 degrees
2.Combine flour, baking powder, pumpkin pie spice
3.In a medium bowl, cream together the 1/2 cup of butter and sugar.
4. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
5. Slowly add dry ingredients.
6.Drop on cookie sheet using an ice cream scooper; flatten slightly with a spoon.
7. Bake for 15 to 20 minutes in the preheated oven.