Yes, I said pumpkin and it’s July. I don’t know about you, but almost everyone I know loves pumpkin. I’m wondering why we have to wait until Fall to enjoy the yummy pumpkin flavor? Well, we don’t! Pumpkin recipes typically call for canned pumpkin, which is available year round. As part of the Cans Get You Cooking campaign, I am sharing a pumpkin recipe that we can enjoy in the summer… Pumpkin Ice Cream Sandwiches!
1 (15-ounce) can solid pack pumpkin (not pie filling)
1 cup (2 sticks) butter, softened to room temperature
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup cocoa powder
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice (see below for a homemade version)
1/2 teaspoon salt
1/2 to 1 cup mini chocolate chips
Quart of good-quality vanilla ice cream (may not use it all)
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the cocoa powder, flour, baking powder, pumpkin pie spice and salt. Set aside.
In a large bowl, combine the pumpkin, butter, granulated and brown sugar. Beat with an electric mixer (or in the bowl of an electric stand mixer) on medium speed until well blended. Add the eggs and vanilla and mix for 1-2 minutes.
Stir in the flour mixture until combined.
Drop the cookie batter by heaping tablespoonfuls onto lined (with silpat or parchment) baking sheets. Bake 14-15 minutes. Remove the cookies from the oven and press down on them while they are still hot with a flat-bottomed glass until they are about 1/4- to 1/2-inch thick. Remove to a wire rack to cool completely and repeat with the remaining dough.
Once the cookies have cooled completely, place the mini chocolate chips in a shallow dish or bowl. Place a heaping spoonful (about 3 tablespoons or so) of ice cream on the bottom of a cookie. Press the flat side of another cookie into the ice cream. Quickly, so the ice cream doesn’t melt too much, roll the edge of the ice cream sandwich in the mini chocolate chips (this is messy and if the chocolate chips are falling off, try pressing them into the sides with your fingers). Immediately place in the freezer while you proceed with the remaining cookies and ice cream.
Freeze for at least 2-3 hours or overnight. If desired, wrap each cookie in plastic wrap for longer storage.
If you don’t have pumpkin pie spice, use the following combination: 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg and 1/4 teaspoon cloves. Mix together and you have 2 teaspoons pumpkin pie spice.
THIS IS A SPONSORED POST. THE TOMKAT STUDIO HAS RECEIVED PAYMENT, TRADE AND/OR PRODUCTS FROM CANS GET YOU COOKING IN EXCHANGE FOR PROMOTING, HOWEVER ALL OPINIONS STATED ARE MY OWN. CAMPAIGN IS PART OF THE MOM IT FORWARD BLOGGER NETWORK.
July 30, 2014
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