"This sourdough pumpkin snickerdoodle cookie ice cream sandwich is the perfect fall treat! Two delicious, soft-baked pumpkin snickerdoodle cookies with a layer of creamy vanilla bean ice cream in between. These easy pumpkin snickerdoodles are crispy on the outside, soft on the inside and have pumpkin puree baked right inside. They’re everything you love about snickerdoodles and pumpkin pie in one!"
Sourdough Pumpkin Snickerdoodle Cookie Ice Cream Sandwich
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A Note from Feedfeed
Step into fall with this innovative ice cream sandwich recipe. A playful marriage of pumpkin spice and the distinctive tang of sourdough, coming together in a cookie that cradles a creamy ice cream center. You'll be sure to taste autumn in each bite!
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- Recipe Card
Serves or Makes: 3-4 Ice Cream Sandwiches
Recipe Card
ingredients
- 1cup organic all purpose flour (I used Organic King Arthur All Purpose Flour)
- 1/2 cup coconut sugar, plus more for rolling
- 2 tablespoons pumpkin puree
- 38g refined coconut oil, melted
- 1 egg yolk
- 1/2 ounce active sourdough starter
- 1/2 teaspoon sea salt
- 1 teaspoon pumpkin pie spice, plus more for rolling
- 1/8 teaspoon baking soda
- Vanilla ice cream, for filling
Method
Step 1
First, melt coconut oil until it becomes liquid (warm but not hot).
Step 2
Now, add coconut sugar, pumpkin puree, egg yolk, sourdough starter, water, pumpkin pie spice, salt, and coconut oil to a medium bowl.
Step 3
Using a spoon, mix ingredients together until just combined.
Step 4
Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a dough. Do not over-mix.
Step 5
Place the dough covered in a small Tupperware or wrapped in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
Step 6
Ferment the covered dough at room temperature for 6-8 hours. You can either bake right away or transfer the covered dough to the fridge until you’re ready to bake, whatever works best for your schedule.
Step 7
When you’re ready to bake, preheat your oven to 350°F.
Step 8
Divide and roll the cookie dough into 6-8 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 30-50g. Roll all sides in pumping spice sugar.
Step 9
Bake for 6-8 minutes or until lightly browned on the sides.
Step 10
Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
Step 11
Next, place a scoop of ice cream on top of one of your cookies. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
Step 12
Lastly, place the ice cream sandwiches on a plate or tray and cover with plastic wrap or a lid. Freeze for at least 15 minutes so it firms up.