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Pumpkin Ice Cream Sandwiches Tested Recipe

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Pumpkin Ice Cream Sandwiches Recipe

Looking for something different to serve this Fall? A great idea is to make Pumpkin Ice Cream Sandwiches. They are a hit with both kids and adults. They are made with two soft and moist Chocolate Whoopie Pies sandwiched together with pumpkin ice cream. Lovely to look at and even more lovely to eat. I have cheated a little by using commercial ice cream, but there is no denying that Edy's makes an excellent Pumpkin Ice Cream. These Pumpkin Ice Cream Sandwiches can be made ahead of time. Just wrap each individual pumpkin ice cream sandwich in wax paper, and store them in the freezer until needed.


The Pumpkin Ice Cream Sandwiches start with two round, domed shaped chocolate Whoopie Pies that are soft and moist with a cake-like texture that is perfect for making ice cream sandwiches. They are often described as a Devil's Food Cake in cookie form. Their dark chocolate color and flavor comes from using Dutch-processed cocoa powder and the addition of buttermilk helps to contribute to their moist texture. The other liquid in these cookies is coffee, but you can replace it with water.

If you are not familiar with Dutch-Processed or Alkalized Unsweetened Cocoa Powder it is cocoa that has been treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used.  It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients.  Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.

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Pumpkin Ice Cream Sandwiches: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

For Ice Cream Sandwiches: Take two whoopie pies and place a scoop of pumpkin ice cream between the two cookies. Gently press together. You can serve these sandwiches right away or wrap each sandwich in wax paper and place in the freezer until serving time. They can be stored in the freezer for several days.

Makes about 15 ice cream sandwiches.

Pumpkin Ice Cream Sandwiches Recipe:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 ml) buttermilk

1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water

Pumpkin Ice Cream




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