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Pumpkin Snickerdoodle Cookie Ice Cream Sandwiches

colorfulsuperfoodie
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!
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Prep Time 45 minutes
Cook Time 12 minutes
Chill time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10 ice cream sandwishes

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

**See my recipe for my salted caramel pumpkin ice cream.
Keyword fall desserts, Gluten free, grain free, ice cream sandwiches, paleo desserts, Pumpkin, refined sugar-free, snickerdoodle, snickerdoodle cookie