Iced Pumpkin Molasses Cookie Ice Cream Sandwiches
Molasses cookie ice cream sandwiches that generously capture the spirit of both summer and fall with pumpkin that flavors the chewy iced molasses cookies and the creamy ice cream filling, because you can never have too much pumpkin. It’s fall after all.
What IS it about pumpkin? If it’s not in our lattes in the fall, it’s on our porches, and of course our pies. As cliche as it is, we still long for all things pumpkin the moment the air turns crisp. This darling of fall is the star of today’s ice cream sandwich recipe. We’re combining all of our favorite fall flavors into one delicious sweet treat.
These ice cream sandwiches start with my favorite holiday season cookie recipe; iced chewy ginger molasses cookies that are like your favorite gingerbread cookies with maple syrup and a touch of spice plus the added moisture and flavor of pumpkin puree. Sandwiched between these chewy cookies is luscious pumpkin ice cream (or your favorite ice cream flavor).
Reasons to Love Molasses Cookie Ice Cream Sandwiches
- Chewy, perfectly spiced molasses cookies
- Flavors of pumpkin and spice in every bite
- Perfect make-ahead dessert for fall and holiday entertaining
- Wonderful dessert for those crisp fall weekends, when the temperature has started to dip but you’re *not quite* ready for warm fruit crisp
Key Ingredients You Need
- All purpose flour: Flour + baking soda are the base of the cookies
- The Spice: Cinnamon, ground ginger, allspice, ground clove, and kosher salt
- Unsalted butter: I’ve also made dairy-free version with dairy-free butter and/or vegetable shortening
- Dark brown sugar: Keeping with the molasses theme, I like to use dark brown sugar that is extra molassey and a tinge bitter but light brown sugar also works
- A large egg yolk: Because these cookies have pumpkin puree we don’t need an entire large egg, just 1 yolk for the added fat and moisture
- Maple syrup AND molasses: I use both here for a more complex flavor and to make the cookies soft enough they don’t break your teeth when you eat them with the ice cream
- Pumpkin puree: Adds moisture and undeniable fall flavor
- Powdered sugar: vanilla extract and whole milk for the icing
- Pumpkin ice cream: Or your favorite ice cream flavor
Love chocolate chip ice cream sandwiches? Try these cocoa cookies with chocolate chip ice cream instead.
Best Ice Cream For Molasses Cookie Ice Cream Sandwiches
What kind of ice cream tastes best with these ice cream sandwiches? The ice cream you use is up to you—I’m using store-bought ice cream to make things easier but if you have an ice cream maker and want to make your own ice cream base, don’t let me stop you.
I like to pair these pumpkin molasses cookies with creamy pumpkin ice cream. Vanilla ice cream is a classic choice, but I’ve also made these ice cream cookie sandwiches with chocolate ice cream as well. Go with pumpkin or choose your favorite ice cream.
How To Make It
First step is to make the cookie dough. You want to blot the pumpkin dry so your cookies are chewy and not cakey. This may seem like an unnecessary step but it makes all the difference when it comes to texture. Line a medium bowl with 2 paper towels, add the pumpkin then blot all the excess moisture with another paper towel.
Now whisk the 1/2 tsp salt, the 2 teaspoons baking soda, the tsp ground ginger, the teaspoon ground cinnamon and all the other dry ingredients in a large bowl. Then combine the room temperature cup butter and 1/2 cup sugar in the bowl of a stand mixer and beat with the paddle attachment on medium speed.
Scrape down the sides of the bowl then add the 1/2 cup molasses, egg yolk, pumpkin, and maple syrup. Next goes in the flour mixture and finish mixing the dough. Place 1 1/2 tablespoon-sized scoops of the dough on a cookie sheet lined with parchment paper.
Bake in the oven until the chewy molasses cookies have crispy edges but are still soft in the middle, about 9-12 minutes. Let cool completely.
Whisk together the icing ingredients and lightly dip the cookies in the icing. Let them dry before making the ice cream sandwiches.
Place a heaping one-third cup of ice cream on one of the cookies. Push down flat with the back of a spoon or an ice cream scoop. Place a second cookie on top of the ice cream.
Success Tip: Assembly
The easiest way to get the ice cream between the cookies is to simply let it sit on the counter a few minutes until it is scoopable, then scoop out about 1/3 cup ice cream, place it on one cookie, sandwich another cookie on top and press down.
But if you would like a perfectly round disc of ice cream, here’s a food stylist’s trick: Let the ice cream sit out until it is soft, but not melted. Line a small baking sheet with parchment paper and spread the ice cream into an even layer (about 1/2 inch thick) on the baking sheet. Return to the freezer until solid.
Once frozen use a 3-inch (or however big your cookies are) biscuit cutter to cut out circles from the ice cream. Place each frozen ice cream circle between the two cookies. Wrap individually and freeze again.
Favorite Make-Ahead Fall Dessert
The best part about ginger molasses cookie ice cream sandwiches is that it’s the ultimate make-ahead dessert. There are your expected fall desserts of pumpkin pie and pumpkin cookies, but how fun to switch it up and surprise your friends with these homemade ice cream sandwiches. I recommend keeping a batch in the freezer for impromptu get togethers, Halloween parties, Thanksgiving or even Christmas time.
Other Desserts To Try
- Chocolate Chip Cream Cheese Banana Bundt Cake
- Peach-Raspberry Pie with Crumb Topping
- Chocolate Salty Balls
- Banana Hazelnut Chocolate Chip Oatmeal Cookies
- Brown Butter Banana Cupcakes with Cream Cheese Frosting
- Healthy Fruity Striped Yogurt Popsicles
- Blueberry Buttermilk Popsicles
Iced Pumpkin Molasses Cookie Ice Cream Sandwiches
Ingredients
- 1/2 cup pumpkin puree
- 4 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 3/4 cup, packed dark brown sugar
- 1 large egg yolk, room temperature
- 1/2 cup molasses, not robust
- 2 tablespoons Grade A maple syrup
For the icing:
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons milk
For the ice cream sandwiches:
- 1 1/2 quart container pumpkin ice cream, or your favorite ice cream
Instructions
- Soak up the pumpkin mixture: Line a medium bowl with 2 paper towels. Place the 1/2 cup pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. Let it sit with the paper towels while you prepare the dough.
- Prep for baking: Heat oven to 350°F and line 2 baking sheets with parchment paper or silicone baking sheets.
- Combine the dry ingredients: Whisk together the 4 cups flour, the 2 teaspoons baking soda, the 2 teaspoons cinnamon, 2 teaspoons ginger, and 1 teaspoon allspice, 1 teaspoon cloves, and 1/2 teaspoon salt in a medium bowl.
- Make the dough: Combine the 1 cup room temperature butter and the 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add the 1/2 cup pumpkin puree, the 1 egg yolk, 1/2 cup molasses, and 2 tablespoons maple syrup and beat until combined. Turn off mixer and scrape down sides with a rubber spatula. Add flour mixture and beat on low until flour is incorporated. Dough will be sticky.
- Bake: Using a large cookie scoop, scoop cookie dough into balls, about 3 tablespoons of dough per cookie, and arrange 1 inch apart on the baking sheets. Press down to flatten. Bake for 9-12 minutes or until lightly browned on the sides. The centers will still be soft. Let sit on baking sheet a couple of minutes, pressing down gently to flatten before removing to a cooling rack to cool completely.
- Make the icing: Place powdered sugar in a medium bowl. Add the vanilla extract and 1 tablespoon of milk. Use a small whisk to combined. It will be impossible to fully combine because this isn’t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Lightly dip the tops of the cooled cookies into the icing. Return cookies to the cooling rack and let icing harden before continuing with the recipe.
- Make ice cream sandwiches: Scoop 1/3 cup of ice cream onto the bottom of 1 cookie, top with another cookie and press down to evenly distribute ice cream, wrap in plastic wrap and freeze. Repeat with remaining cookies and ice cream. I recommend freezing the sandwiches for at least an hour before serving.
- If you would like perfectly round discs of ice cream like the photos, line a small baking sheet with parchment paper. Let the ice cream sit out until it is soft but not melted. Spread the ice cream into an even (1/2-inch thick) layer on the baking sheet and freeze. Once the ice cream is frozen, use a 3-inch biscuit cutter and cut circles out of the ice cream. Sandwich each circle between the two cookies, wrap and freeze.
Notes
- Maple syrup: Grade A maple syrup is recommended for the best flavor.
- Baking time: Keep a close eye on the cookies as they bake. They should be lightly browned on the sides but still soft in the center to be soft enough for the ice cream sandwiches. You don’t want them to be too crisp, because they’ll be too hard to eat once frozen. If you want to make the cookies to enjoy on their own, bake them a minute or two longer.
- Baked cookies: Baked cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Nuts: Add 1 cup chopped walnuts or pecans to the cookie dough for added crunch or roll the ice cream part of the ice cream sandwich in finely chopped nuts.
