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Pumpkin Ice Cream Sandwiches

Prep: 20 mins
Cook: 15 mins
Yields: 8-10 Sandwiches


1 package Foodstirs Sugar Cookie Mix
1 egg white
1 stick cold unsalted butter, cubed
1 pint pumpkin ice cream
2 tbsp. orange sprinkles



Wash your hands. Preheat oven to 350 degrees.

In a bowl, beat butter until creamy, then add the egg white and continue mixing until combined. Add dry sugar cookie mix and use hands to mix until dough forms.

Gather dough into a ball and flatten into a disc shape. Cover with plastic wrap and freeze for 20 minutes or until dough is firm.

Remove dough from freezer. Lightly flour your countertop and rolling pin. Roll out the dough until its approximately ¼” thick.

Cut the dough using a 3” round cutter. Push down firmly and twist back and forth to loosen before lifting off.

Top with a few pinches of the sprinkles. Bake for 13-16 minutes, or until edges are golden.

Once cookies have cooled, use a table spoon to scoop the ice cream on to bottom side of half of the cookies. Top with the other half of the cookies, pressing gently. Place the sandwiches in the freezer for 20 min. to set.

*If you don’t have a round cutter you can still make these delicious treats! Skip Step 4, and instead, when the dough comes out of the freezer, use hands to roll dough into 1 ½” balls. Place on parchment-lined cookie sheet and press to flatten into discs. From this point, you can proceed as directed in Steps 6 & 7. Since cookies will be a little thicker, the recipe won’t yield as many as the the rolled dough.Pumpkin Ice Cream Sandwiches