Pumpkin Snickerdoodle Cookie Ice Cream Sandwiches
These pumpkin snickerdoodle cookie ice cream sandwiches are such a delight! The cookies are perfectly soft baked and chewy, and you would not believe they are vegan and gluten-free! I stuffed them with my delicious homemade dairy free/paleo salted caramel pumpkin ice cream, which pairs perfectly with the cookies!
Why you will love this recipe
- They are the perfect dessert for when you are ready for fall flavors but it’s still warm out.
- The snickerdoodle cookies are perfectly soft and chewy.
- They are made without any dairy, gluten, grains, or refined sugar.
- this recipes makes quite a few ice cream sandwiches to enjoy and share.
- The pumpkin ice cream is the perfect filling for these snickerdoodle cookies and it really embraces the flavors of fall.
- You can also just make the cookies on their own without the ice cream if you’d like.
What you will need
GF/Paleo Baking Flour – I love to use the paleo flour blend by Bob’s Red Mill, but you can use any gluten free flour.
Butter – You can use vegan or regular butter if you prefer.
Coconut Sugar – I love using coconut sugar as a brown sugar alternative. It is way less processed which I like. It also gives these cookies a delicious flavor!
Maple Syrup – This gives the cookies a nice sweet flavor along with the coconut sugar.
Almond Butter – This helps with the texture of the cookies and makes them chewy.
Pumpkin Puree – This gives the snickerdoodle cookies a slight pumpkin flavor and males them moist.
Flax Eggs – A flax egg is a common vegan egg substitute that is made with 1 tbsp ground flax seed and 2 tbsp water. it forms a gel like texture that is great for binding!
Cinnamon – You can’t have snickerdoodle cookies without the cinnamon!
Vanilla Extract – This adds a delicous flavor note to the cookies.
Baking Powder – This makes the cookies rise while baking.
Granulated Monk Fruit “Sugar” – We will use either granulated monk fruit or coconut sugar to roll out cookie dough in before baking.
Df Pumpkin Ice Cream – You can use vanilla or pumpkin ice cream in the sandwiches. I highly recommend making my Salted Caramel Pumpkin Ice Cream in this recipe!
How to make the pumpkin snickerdoodle cookie ice cream sandwiches
First, in a mixing bowl, beat together the butter and coconut sugar using a hand mixer. Add in the maple syrup, flax eggs, pumpkin puree, almond butter, and vanilla extract then beat for 1 minute.(Make sure to pat the pumpkin puree down with a paper towel to absorb excess liquid.) In a separate bowl, whisk together the baking flour, cinnamon, salt, and baking powder.
Incorporated the dry ingredients with the wet ingredients and stir well until a cookie dough consistency forms. Cover the bowl and place the cookie dough in the fridge for 1 hour or overnight.
Next, Take the cookie dough out of the fridge and scoop out about 1 1/2 inch balls. Roll cookie dough into smooth balls using your hands. Make the cinnamon sugar mixture and roll the cookie dough balls in the mixture, coating them completely. Place the cookie dough balls on a parchment paper lined baking sheet spaced out by about 3 inches. Use the bottom of a glass to flatten out the cookies to 1/2 inch thick.
Bake the cookies for 12 minutes at 350 degrees. Let the cookies cool down completely and place them in the freezer for 30 minutes. Once the cookies have been chilled in the freezer, add a scoop of pumpkin or vanilla ice cream between 2 of the pumpkin snickerdoodle cookies. Store in the freezer, and let thaw for 15 mins before eating.
Other recipes you will enjoy
Salted Caramel Pumpkin Ice Cream
White Chocolate Chip Pumpkin Cookies
Pumpkin Snickerdoodle Cookie Ice Cream Sandwiches
Equipment
- 1 Baking pan
- Parchment paper
Ingredients
For the cookies
- 2 cups gluten free/paleo baking flour
- 1/2 cup vegan or regular butter(room temp)
- 1 cup coconut sugar
- 1/4 cup maple syrup or honey
- 1/3 cup creamy almond or cashew butter
- 1/3 cup pumpkin puree
- 2 flax eggs or another egg replacer
- 2 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
For the cinnamon "sugar" coating
- 1/4 cup granulated monk fruit or coconut sugar
- 1/2 tsp cinnamon
For the ice cream
- 1 pint of Df pumpkin or vanilla ice cream**
Instructions
- In a mixing bowl, beat together the butter and coconut sugar using a hand mixer. Add in the maple syrup, flax eggs, pumpkin puree, almond butter, and vanilla extract and beat for 1 minute.(Make sure to pat the pumpkin puree down with a paper towel to absorb excess liquid.)
- In a separate bowl, whisk together the baking flour, cinnamon, salt, and baking powder.
- Incorporated the dry ingredients with the wet ingredients and stir well until a cookie dough consistency forms. Cover the bowl and place the cookie dough in the fridge for 1 hour or overnight.
- Take the cookie dough out of the fridge and scoop out about 1 1/2 inch balls. Roll cookie dough into smooth balls using your hands.
- Make the cinnamon sugar mixture and roll the cookie dough balls in the mixture, coating them completely.
- Place the cookie dough balls on a parchment paper lined baking sheet spaced out by about 3 inches. Use the bottom of a glass to flatten out the cookies to 1/2 inch thick.
- Bake the cookies for 12 minutes at 350 degrees. Let the cookies cool down completely and place them in the freezer for 30 minutes.
- Once the cookies have been chilled in the freezer, add a scoop of pumpkin or vanilla ice cream between 2 of the pumpkin snickerdoodle cookies.
- Store in the freezer, and let thaw for 15 mins before eating.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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