Name: Recipe "Chocolate Pumpkin Ice Cream Sandwiches"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking soda; 0.25 tsp salt; 0.75 cup Dutch process cocoa; 1 cup unsalted butter (at room temperature); 1 cup granulated sugar; 1 cup light brown sugar; 2 egg eggs (large); 2 tsp vanilla extract; pumpkin ice cream (store-bought (e.g. Dreyer's))

Here’s what to make next: Pumpkin Chocolate Chip Bundt Cake, Chocolate Chip Cookie Bark, Chocolate Chip Cookie Dough Sandwiches, and Chocolate Fudge Zucchini Cookies.

Why These Chocolate Pumpkin Ice Cream Sandwiches Are a Halloween Favorite

Halloween is just around the corner, and these Chocolate Pumpkin Ice Cream Sandwiches are the easy fall treat I’m most excited about. Josh and Caleb are going as cowboys this year, I still need a costume, but at least I’ve got dessert covered. Pumpkin ice cream wedged between two rich chocolate cookies is no trick; it’s a real treat. Caleb helped me bake the cookies, and we both agree: cookies plus ice cream is the dream combo.

Reasons to Love This Ice Cream Sandwiches Recipe

Rich chocolate cookies and creamy pumpkin ice cream create a perfect fall flavor pairing.
Make them ahead and freeze for up to 2 months, great for parties or last-minute cravings.
Easy to customize with different ice cream flavors for year-round fun.

Key Ingredients for the Best Chocolate Pumpkin Ice Cream Sandwiches

Dutch process cocoa: Gives the cookies a deep chocolate flavor and dark color. If you only have natural cocoa, the cookies will be lighter and slightly more acidic, still good, but not as rich.
Pumpkin ice cream: Use your favorite brand or homemade. Full-fat ice cream holds up better when sandwiched and doesn’t melt as fast during assembly.
Light brown sugar: Adds moisture and a hint of molasses that complements the pumpkin. You can substitute dark brown sugar for a deeper flavor.

Kitchen Tools for Homemade Ice Cream Sandwiches

Stand mixer or hand mixer for creaming butter and sugars
Large baking sheet lined with parchment paper or a silicone mat
Cooling rack
Ice cream scoop (about 2-tablespoon size for cookies, larger for ice cream)
Plastic wrap and freezer-safe bags for storage

Tips for Perfect Chocolate Cookies for Ice Cream Sandwiches

Don’t overbake the cookies, they should be set around the edges but still soft in the center. Let them sit on the baking sheet for 3 to 5 minutes before moving to a rack; this helps them firm up without drying out. For the easiest assembly, chill the baked cookies in the fridge for 10 minutes before adding ice cream. Use a large ice cream scoop for even portions, and squeeze the sandwich gently so the ice cream spreads to the edges without spilling out.

Fun Twists on Chocolate Pumpkin Ice Cream Sandwiches

Swap the pumpkin ice cream for vanilla, caramel, or cinnamon for a different fall flavor. For a gluten-free option, use a 1-to-1 gluten-free flour blend in the cookie dough, no other adjustments needed. If you’re dairy-free, try a coconut-based pumpkin ice cream; the cookies can be made with vegan butter, though the texture will be slightly less crisp. Want a crunch? Sandwich the ice cream between one chocolate cookie and one ginger snap for a spiced kick.

How to Serve and Enjoy These Fall Party Dessert Sandwiches

Serve the ice cream sandwiches right away for a soft cookie and creamy center. If you’ve frozen them, let them sit at room temperature for 2 to 3 minutes before eating so the cookies soften slightly. For a festive touch, roll the edges of the ice cream in crushed graham crackers, mini chocolate chips, or chopped nuts. These sandwiches pair beautifully with hot apple cider or a warm pumpkin spice latte.

How to Store Leftover Chocolate Pumpkin Ice Cream Sandwiches

Wrap each assembled sandwich tightly in plastic wrap, then place them in a single layer in a freezer-safe bag or container. They’ll keep for up to 2 months in the freezer. To eat, just unwrap and let sit at room temperature for a couple of minutes, no reheating needed.

Chocolate Pumpkin Ice Cream Sandwiches FAQs

Can I use natural cocoa powder instead of Dutch process?

Yes, but the cookies will be lighter in color and have a slightly tangier flavor. Dutch process gives a richer, darker chocolate taste that pairs nicely with the pumpkin.

What’s the best way to keep the cookies from spreading too much?

Make sure your butter is at room temperature, not melted, and chill the dough for 15 minutes if your kitchen is warm. Also, measure the flour correctly by spooning it into the cup and leveling off.

Can I make the cookie dough ahead of time?

Absolutely. Shape the dough into balls and freeze them on a baking sheet, then transfer to a bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Why did my ice cream melt while assembling?

Work quickly and keep the ice cream in the freezer until the last minute. For extra insurance, place the baked cookies in the fridge for 10 minutes before scooping.

Recipe

Chocolate Pumpkin Ice Cream Sandwiches

Pumpkin ice cream gets sandwiched between two chocolate cookies! A fun treat for Halloween or any fall day!

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

413 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
1 tsp baking soda
0.25 tsp salt
0.75 cup Dutch process cocoa
1 cup unsalted butter, at room temperature

1 cup granulated sugar
1 cup light brown sugar
2 egg eggs, large
2 tsp vanilla extract
pumpkin ice cream, store-bought (e.g. Dreyer's)

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
2
In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3
With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4
Slowly add flour mixture to sugar mixture and mix until flour disappears. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
5
Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.
6
Turn one cookie over and place a large scoop of pumpkin ice cream on the bottom of the cookie. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges. Eat immediately or wrap in plastic wrap and place in freezer bag to eat later. Continue making ice cream sandwiches with the rest of the cookies and ice cream.

Nutrition (per serving)

413kcal

Calorie breakdown

Protein6%28 kcal

Fat31%138 kcal

Carbohydrates63%278 kcal

How this was calculated — 9 of 10 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

Dutch process cocoaCocoa, dry powder, unsweetened410 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated924 kcal

light brown sugarSugars, brown912 kcal

vanilla extractVanilla extract29 kcal

pumpkin ice creamPumpkin, raw0 kcal

Serving size ≈ 101 g · 15 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dessert, fall, halloween, nutFree, Oven Baked, vegetarian

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