instructions

• To make the ice cream:
• In a large bowl, add the pumpkin puree, condensed milk, and pumpkin spice. Whisk until very smooth. Set
  aside.
• In the bowl of an electric mixer whip the heavy until just firm and fluffy. You don’t want stiff picks.
  Don’t over mix.
• Gently fold the whipped cream into the pumpkin mixture. Transfer to an airtight container and freeze
  until form, about 4 hours.
• Make the cookies:
• Preheat oven to 375 degrees. Liner a baking sheet with parchment paper.
• Sift together the flour, baking soda, salt, and cinnamon. Set aside.
• In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Scrape down the sides
  of the bowl if necessary. Add the egg and vanilla and mix until just combined.
• With the mixer in low, add the dry ingredients and mix until just combined. Do not over mix.
• Scoop about 2 tablespoons of dough onto your hand and roll them into small balls. Place onto prepared
  baking sheet about 1-2 inches apart. Bake for 10 minutes until golden brown around the edges.
• Let them sit on the baking sheet for a couple of minutes and then transfer to a cooling rack. Once they
  cookies are completely cool, transfer to a plate, and place in the freezer until the ice cream is ready.
• Assemble the Pumpkin Spice Sandwiches
• Take one cookie (make sure it’s frozen or it will break when you press it down) and place a scoop of ice
  cream on the flat side of the cookie. Top with a second cookie, flat side down and gently. Wrap the
  sandwiches in plastic wrap and return to the freezer for another hour. Enjoy!
• Recipe by our friend Marisol @marisolcooks