fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Ice Cream Cookie Cups

Pumpkin Ice Cream Cookie Cups Recipe

  • Author: Sweet Loren's
  • Prep Time: 20 Minutes
  • Cook Time: 11 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Scale

Instructions

  1.  Start with setting the ice cream on the counter to melt (about 30 minutes).
  2.  Once ice cream is melted, in a small bowl, mix together ice cream and pumpkin purée. Then add in pumpkin pie spice, ground ginger, and vanilla extract. Mix and set aside.
  3.  Preheat the oven to 325°F. Grease the *bottom* side of a mini muffin pan. Using your fingers, press a cookie dough ball onto the pan and evenly shape it around the sides. Make sure to space them out so nothing touches. This was done in 2 batches, to ensure even spacing.
  4.  Bake for 10-11 min. Let cool for a few minutes and then carefully use a knife-remove from the pan. At this point the cookie cup should still be warm but not falling apart. If the sides overflow a bit, use a knife to trim and shape.
  5.  Once cookie cups are completely cooled, spoon pumpkin mixture into cups and place on a tray or plate in the freezer. Freeze for 1-2 hours or until completely frozen.
  6.  To serve-let thaw out on the counter for 5-10 minutes so they aren’t rock hard. Enjoy!

Keywords: Oatmeal Cranberry Cookies, Gluten Free, Sweet Loren's