My grandfather loves these pumpkin-flavored treats. They remind him of a cookie his mother made. They’re fun to eat no matter what your age. —Amber Wahl, Acampo, California
Ingredients
- 3 cups canned pumpkin
- 3/4 teaspoon pumpkin pie spice
- 2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary
- cookies:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/2 cups sugar
- 3 large egg yolks
- 3 tablespoons pumpkin or apple butter
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
Directions
- In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop.
- In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape.
- Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar.
- Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm.
- Repeat with remaining ingredients. Wrap individually for longer storage.
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