Pumpkin Spice Vanilla Ice Cream Sandwiches

  • Author: Amber Romaniuk
  • Yield: 12 1x


  • 1.5 cups gluten-free Bob Red Mills 1-2-1 gluten-free baking powder
  • 1 can organic pumpkin
  • 1 cup pure maple syrup
  • pinch of sea salt
  • ½ cup olive oil
  • 1 tsp vanilla powder
  • 4 tbsp cinnamon
  • 1 tsp nutmeg
  • ½ cup pumpkin seeds
  • 1 cup smooth almond butter (or almond flour)
  • 1 tsp baking powder
  • 1 Pint Vanilla Screamin Brothers Dairy-free frozen treats (or your favorite non-dairy ice cream for the filling)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl add flour, baking powder, cinnamon, nutmeg, vanilla powder and mix well.
  3. Then add the pumpkin, maple syrup, olive oil, almond butter or flour and mix until all ingredients are well blended.
  4. Add pumpkin seeds and finish mixing well.
  5. Place parchment paper onto two cookie sheets.
  6. Drop the cookie batter by the tablespoon onto the cookie sheets (you should be able to get 12 on each sheet)
  7. Bake for 35-40 minutes or until cookies turn golden on the bottom.
  8. Let cookies cool completely and pull the ice cream out of the freezer and let sit on the counter for about 10 minutes scoop and sandwich between 2 cookies and enjoy!
  9. Makes 12 ice cream sandwiches and they won’t last long!


Special Thanks Tö:

Yoso ( for their amazing unsweetened coconut yogurt.

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