Looking for something different to serve this Thanksgiving? A great idea is to make Pumpkin Ice Cream Sandwiches. They are a hit with both kids and adults. They are made with two rich and buttery Chocolate Cookies 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. This dessert can be made ahead of time and then you can wrap each individual sandwich in wax paper, and store them in the freezer until needed.

Now, the chocolate cookies are homemade and they combine the subtle flavor of Dutch-processed cocoa powder with sweet white chocolate chips. Because this dough freezes beautifully you may want to make the dough ahead of time and then bake the cookies Thanksgiving Day. To do this, make the dough and then roll the dough into 1 inch (2.54 cm) balls, place them on a parchment lined baking sheet and then put them in the freezer until the balls of dough are frozen. Remove the baking sheet from the freezer, place the frozen cookie balls in a freezer bag, and return to the freezer. When you want these cookies, simply place the cookie balls on a parchment lined baking sheet, preheat the oven, and then bake as directed.

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

Pumpkin Ice Cream Sandwiches: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In bowl of electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the white chocolate chips or chunks.

Drop the batter onto the prepared baking sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded tablespoon. Flatten the rounded mounds of dough slightly with your hands.

Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.

Makes about 20 - 4 inch (10 cm) cookies.

For Ice Cream Sandwiches: Take two chocolate cookies 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 10 ice cream sandwiches..

Pumpkin Ice Cream Sandwiches Recipe:

Chocolate Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (110 grams) light brown sugar

1/4 cup (50 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup (140 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 1/2 cups (250 grams) white chocolate chips or coarsely chopped white chocolate

Pumpkin Ice Cream

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